Objective 

Working with the Operations Manager to assess, evaluate and ensure that long-term and short term goals of the business and its restaurant/kitchen operations are met. To direct and manage all activities to maximize revenue, profitability and quality goals by developinga focus on working with local suppliers with the emphasis on seasonality, and quality of produce.

 and providing quality service and products, controlling costs. All work will be in line with the business guidelines and business plan, SGQDL guidelines and service concepts. 

You will be involved the supervision and development of the team

You will work in collaboration with the Operations Manager over the menu and evolving concept of the operation 

Menu development with the focus on seasonality 

Integral part of the successful operation of the business as a whole

Overseeing day to day operation of site – Leading / Directing /BOH team

Recruitment, Training & Development, Rosters & Payroll, Personnel Files, Appraisals, Grievance & Disciplinaries, Stock Management: Supplier Liaison, Ordering, Invoices, Stock Audits, GP Reporting, Wastage Control

Due Diligence: Hygiene, H&S Records & Maintenance of Property & Equipment

Will have comprehensive experience of working on an international/high profile scale

Will have experience in a senior capacity in current healthy eating concepts , fully aware of new trends within the industry and able to implement new initiatives

Highly creative and imaginative with fresh and seasonal ingredients

Will demonstrate a good level of experience and be a confident face of the business 

Ideal for a Chef who has a clearly established professional history

Will be an instinctively strong leader with the ability to motivate, train and develop your staff

Will be highly organised

Will ideally have experience in a similar operation

Will be technically very capable

Will demonstrate a flexible and positive approach to work

Good IT and administration skills are essential