Job Purpose

To lead the kitchen operations of an assigned restaurant, ensuring consistent delivery of high-quality dishes, efficient production processes, and a safe and well-organized working environment. The Chef de Cuisine holds full accountability for the culinary performance of their outlet, including food quality, kitchen team leadership, cost control, and compliance with standards.

This role is central in building and nurturing a cohesive seasonal kitchen team, ensuring continuity, professionalism, and a culture that encourages high performance and return-season retention.

Key Responsibilities

Culinary Leadership & Quality