Key Responsibilities:

·      Overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and service.

·      Supervise and mentor kitchen staff, including Chef de Parties, Commis Chefs, and Kitchen Assistants, providing guidance, training, and performance feedback.

·      Collaborate with the Culinary Head in menu planning, development, and execution, incorporating innovative and seasonal ingredients while maintaining the restaurant's culinary identity.

·      Ensure all kitchen activities comply with food safety and sanitation regulations, including HACCP guidelines, and maintain cleanliness and organization in all food preparation areas.

·      Manage inventory levels, ordering, and stock rotation to minimize waste and ensure freshness of ingredients, while optimizing cost control and budget management.

·      Oversee the preparation and execution of complex dishes and specialty items, including coordination of timing and plating for a flawless dining experience.

·      Lead by example in upholding culinary standards, professionalism, and teamwork, fostering a positive and collaborative work environment.

·      Assist in scheduling, labor cost management, and staffing decisions to ensure adequate coverage and optimal productivity.

·      Actively participate in menu tastings, kitchen meetings, and performance evaluations, contributing ideas for improvement and innovation.

·      Represent the culinary team in interactions with suppliers, vendors, and other departments to maintain strong relationships and support restaurant objectives.

Qualifications:

·      Proven experience as Sous Chef or Senior Chef de Partie in a fine-dining restaurant environment.

·      Culinary degree or equivalent qualification from a recognized culinary institution.

·      Strong knowledge of Italian, Continental, European cuisine including traditional techniques and contemporary trends.

·      Strong leadership and management skills, with the ability to motivate, inspire, and develop a high-performing team.

·      Exceptional culinary skills with a keen eye for detail and a passion for excellence.

·      Ability to work effectively in a fast-paced environment, prioritize tasks, and maintain composure under pressure.

·      Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all level.

·      Detail-oriented with a focus on quality, consistency, and guest satisfaction

·      Flexibility to work evenings, weekends, and holidays as required