Head Chef

Tasks

• Manage preparation and service, ensuring dishes meet our standards for taste, presentation, portion size and timing.
• Train, coach and supervise kitchen staff and porters. Assign duties, prepare schedules and maintain clear performance expectations.
• Enforce food handling, allergen management, hygiene and cleaning procedures, including temperature checks and safe storage.
• Work closely with front-of-house management to manage ticket times, dietary requests, guest feedback and special occasions.
• Ensure equipment is used correctly, maintained and promptly reported for repair.
• Maintain a professional, organised and respectful kitchen, with strong accountability and teamwork.

Requirements

• Proven experience as a Head Chef or an experienced Sous Chef ready to lead a kitchen.
• Experience in an upscale casual or fine-dining restaurant.
• Strong knowledge of Caribbean and international cuisine, particularly seafood preparation.
• Demonstrated ability to manage food costs, inventory, purchasing and kitchen staffing.
• Strong leadership, communication and organisational skills.
• Ability to maintain consistent standards during busy service.
• Culinary training and food-safety certification preferred.
• Availability to work evenings, weekends and public holidays.

How to apply

• Email your CV.