Sous Chef/ Pizza Chef/ Pastry Chef/ Chef de Partie/ Demi Chef

Responsibilities Lead the kitchen team in daily operations, ensuring smooth coordination of all kitchen activities Supervise the preparation, cooking, and presentation of all menu items, ensuring quality and consistency Ensure all kitchen stations are stocked with the necessary ingredients and supplies before service Manage inventory and ordering processes to ensure proper stock levels while controlling costs Provide training and mentorship to kitchen staff, ensuring adherence to recipes, cooking techniques, and service standards Monitor food costs and wastage, implementing strategies to optimize resources and reduce waste Collaborate with suppliers to maintain quality standards and secure favorable pricing for ingredients Ensure compliance with hygiene and sanitation regulations, maintaining a clean and safe kitchen environment Oversee the pizza station, ensuring efficiency, consistency, and high standards in all pizza preparations Prepare dough from scratch daily, following recipes and fermentation standards Create a variety of pizzas—from classic to innovative—aligned with the restaurant’s menu and quality expectations Collaborate with the Head Chef on menu development and experiment with new toppings and ingredients Train and guide kitchen assistants in the pizza section to support smooth and efficient operations Implement and follow standard operating procedures to ensure consistent quality, cooking times, and timely service Coordinate with front‑of‑house staff to ensure prompt and accurate delivery of orders Conduct quality checks on finished pizzas and participate in performance reviews and ongoing kitchen improvements Monitor stock levels, order supplies as needed, and control waste and portion sizes to maintain cost efficiency Maintain sanitation, cleanliness, and proper upkeep of the pizza station and equipment, including regular inspection of ovens Pastry Chef Oversee daily operations of the pastry, bakery, and pizza stations, ensuring efficiency and quality Create and implement signature cakes, desserts, and innovative afternoon tea offerings for the local market Work closely with the Executive Chef to introduce new menu items that align with the brand and increase traffic to the restaurants Manage kitchen costs and maintain budgetary controls specific to pastry, bakery, and pizza Train and develop kitchen staff to maintain high standards of pastry, bakery, and pizza preparation and presentation Monitor inventory levels, ensuring the availability of necessary ingredients while controlling costs Ensure compliance with health, safety, and sanitation regulations across pastry, bakery, and pizza operations Innovate and improve menu offerings in line with brand standards, customer preferences, and local market trends Be based in one of the company’s restaurants and be flexible to relocate as per business needs Oversee the preparation, cooking, and presentation of dishes in the assigned section Maintain a clean, organized, and well‑stocked workstation throughout the service Supervise and train Demi Chefs and Commis, ensuring they adhere to recipes, techniques, and hygiene standards Inform the Sous Chef of stock requirements at the end of each service, ensuring adequate supplies for the next shift Ensure that all dishes are prepared and presented to the restaurant’s standards of quality and consistency Monitor and manage portion sizes and ingredient usage to control food costs and reduce waste Demi Chef Assist the Chef de Partie in preparing, cooking, and plating dishes in the assigned section Maintain cleanliness, organization, and readiness of the workstation at all times during service Follow the restaurant’s standards and recipes, ensuring consistency in food preparation and presentation Support the Chef de Partie by completing prep work and managing ingredient inventory in the section Comply with all health and safety regulations, maintaining a hygienic and safe kitchen environment Communicate any issues related to ingredients, equipment, or kitchen operations to the Chef de Partie Requirements Minimum of 1‑2 years of experience in a professional kitchen, preferably in fine dining or a high‑end restaurant Experience in assisting senior chefs and working within a team Basic culinary skills, including food preparation and cooking techniques Ability to work efficiently in a fast‑paced environment, under the guidance of the Chef de Partie Strong attention to detail, particularly with regard to food presentation and hygiene standards Good organizational skills, with the ability to maintain a clean and organized workstation Ability to follow instructions and communicate effectively with the kitchen team Fluent in oral and written English is an advantage Benefits 17 days Public Holiday Discretionary Bonus Life and Medical Insurance Staff Purchase Discount Maternity Leave Paternity Leave Interested parties please attach your full resume with current and expected salary and your availability to the application. 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