What you’ll do

• Plan, create, innovate and develop menus that align with the brand concept and seasonal availability.
• Ensure all dishes meet quality, taste and presentation standards. Maintain consistency in food preparation and portion control.
• Lead, train and motivate the kitchen team.
• Foster a positive, efficient and professional kitchen culture.
• Organise staff rotas, labour cost and workload effectively.
• Conduct performance reviews and support staff development.
• Ensure compliance with food safety, H&S and hygiene regulations.
• Monitor food costs, minimise waste and manage kitchen budget.
• Work with suppliers to ensure quality and cost effectiveness.
• Support special events, tastings and menu launch.
• Work closely with F&B Manager.
• Both guest and team experience will be at the heart of all you do. You’ll support your team by leading by example, keeping them ...