Job Description
Roles & Responsibilities
Ensure dishes meet brand standards in taste, presentation, and consistency
- Oversee kitchen sections and service readiness
- Lead and train kitchen staff
- Control food cost, waste, and inventory
- Ensure HACCP compliance and hygiene standards
- Support menu development and implementation
Key Competencies
- Premium dining and steakhouse expertise
- Leadership and team management
- Attention to detail
- Knowledge of meat cuts and grilling techniques
- Food cost control and financial awareness
Preferred Background
- International premium steakhouse brands
- Luxury hotel dining environments
- High-volume premium restaurants
- Structured kitchens with strong SOPs
Desired Candidate Profile
5 7 years in premium or fine dining kitchens
- 2 3 years as Sous Chef or Senior Sous Chef
- Steakhouse experience preferred
- Culinary degree or equivalent training