The ideal candidate will be innovative, organised, and passionate about delivering memorable dining experiences while helping to build and strengthen the culinary reputation of The Hotel.
Responsibilities:
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Oversee all kitchen operations and maintain the highest culinary standards
- Lead, train, and inspire the kitchen brigade
- Develop innovative menus and seasonal specials
- Take ownership of the kitchen and restaurant’s culinary identity
- Maintain strict food cost, stock control, and purchasing procedures
- Manage supplier relationships, deliveries, and invoice verification
- Ensure exceptional food quality, presentation, and consistency
- Ensure full compliance with health, hygiene, and food safety regulations
- Work closely with hotel management to enhance the overall guest dining experience
Qualifications:
- Proven experience as an Senior Sous Chef, preferably within a luxury hotel or fine dining environment
- Strong leadership and kitchen management skills
- Excellent knowledge of food costing, stock control, receiving procedures, and kitchen administration
- Ability to develop creative menus and drive culinary innovation
- Strong organizational and communication skills
- Ability to perform well under pressure in a fast-paced hospitality environment
- A genuine passion for food, leadership, and delivering exceptional guest experiences
