Executive Chef

•      Assist the Executive Chef in planning menus, prepping stations, and coordinating service.

•      Supervise line cooks and kitchen assistants, delegating tasks and monitoring performance.

•      Ensure recipes, portion sizes, and presentation standards are followed consistently.

•      Step in to run the kitchen and manage service when the Executive Chef is unavailable.

•      Monitor stock levels and assist with ordering and receiving deliveries.

•      Maintain cleanliness and organization of the kitchen in line with food safety standards.

•      Support training of new kitchen staff and provide on-the-job coaching.

•      Report equipment issues, stock shortages, or quality concerns to the Executive Chef.

Requirements

•      Minimum 2–3 years of experience working in a professional kitchen, with at least 1 year in a supervisory or sous chef role.

•      Culinary training/certification preferred.

•      Solid understanding of food safety and hygiene practices; food handling certificate required.

•      Ability to work efficiently under pressure during busy service periods.

•      Good leadership, communication, and multitasking skills.

•      Flexibility to work evenings, weekends, and holidays as required.

•      Physical stamina to stand for long periods and handle kitchen equipment safely.