Your Key Responsibilities in this role will include the following :Lead daily kitchen operations, supervise line cooks, and step in for the Executive Chef when required Develop and refine menus while ensuring exceptional food quality, consistency, and presentation Manage inventory, order supplies, and control costs by minimising waste and meeting budget targets Oversee staff rostering, training, mentoring, and performance management Ensure full compliance with food hygiene, sanitation, and kitchen safety standards Required Skills & Qualifications Proven experience as a Sous Chef, Kitchen Manager, or senior line cook in a professional kitchen Strong culinary expertise, including menu planning, portion control, and diverse cooking techniques Excellent leadership, communication, and conflict-resolution skills Proficiency with kitchen systems (e.g. inventory management) and basic equipment knowledge Culinary qualification or formal training preferred Requirements for you application to be considered :Self-motivated with a proactive, hands-on approach Ability to work across two kitchens with varied catering menus Solid banqueting experience essential Strong planning and organisational skills to manage multiple operations and stores simultaneously Ability to problem-solve effectively under pressure This is a wonderful opportunity for a candidate who is looking to establish themselves in a secure environment with fewer after hours commitments.Market-related remuneration will be on offer to the successful candidate.