Head / Sous Chef

Description

We are seeking an experienced Head / Sous Chef to lead the kitchen of a modern dining concept located along Frankel Avenue. The role requires 10+ years of culinary experience with proven expertise in menu innovation, seafood handling, and team management. You will oversee all aspects of kitchen operations, from food preparation and purchasing to menu creation and staff training, ensuring quality and consistency in every dish. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Prepare food for customers according to established standards * Create new dishes and seasonal menus, including specials for VIP customers * Lead kitchen team in menu design, product planning, and innovation * Manage ingredient purchasing, daily seafood sourcing, and storage * Supervise food production processes to ensure consistency and quality * Maintain hygiene and food safety compliance at all times * Train and mentor new staff to meet service standards * Prepare appropriate food quantities based on daily requirements * Support management with additional kitchen-related duties

Qualifications and Requirements

* At least 10–15 years of professional kitchen experience * Strong ability in menu innovation and product development * Expertise in seafood handling and daily purchasing * Proven leadership and teamwork skills * Positive working attitude and commitment to excellence * Ability to work effectively in a fast-paced environment * Willingness to go the extra mile for the business

Working Condition

Working hours

Full-time role, 5.5-day work week including weekends and public holidays