The posting
- Direct and manage all back-of-house (BOH) operations across multiple locations.
- Ensure consistent delivery of high-quality, luxury-level food and presentation standards.
- Develop, design, and update menus in line with concept, seasonality, and market trends.
- Monitor and control cost of goods sold (COGS), driving profitability and minimizing waste.
- Maintain strict adherence to hygiene, food safety, and regulatory compliance standards.
- Mentor and lead senior kitchen teams, fostering leadership development and accountability.
- Recruit, train, and retain culinary talent across all locations.
- Collaborate with senior management and or other teams on business strategy, special events, promotions, brand growth.
- Oversee supplier relationships, procurement, and inventory management.
- Implement and standardize recipes, systems, and operational procedures.
- Drive continuous improvement, innovation, and operational excellence across all kitchens.
Requirements:
- Minimum 8 years in a senior culinary leadership role (Head Chef/ Corporate Chef/ Culinary Consultant), preferably multi-site
- Proven record in opening new restaurants and kitchen operation setup
- Expertise in menu creation for new concepts
- Strong leadership, communication, and organizational skills
- Ability to manage multiple teams and work in a fast-paced environment



