Fine Dining Chef

The Chef is responsible for the preparation, quality, and presentation of all dishes in the restaurant, ensuring compliance with the highest culinary standards. This role requires strong leadership, organization, and hands‑on skills to oversee kitchen operations, manage stock and staff, maintain hygiene standards, and drive innovation in menu offerings, including chef’s recommendations.

Key Responsibilities:

1. Opening Procedures:

• Clock in for shift and ensure all scheduled staff have clocked in.
• Check reservations book and prep sheets, ensuring the kitchen is fully stocked and prepared.
• Verify that the kitchen is clean and all equipment is functional.
• Assist in conducting daily pre‑lunch and pre‑dinner shift meetings.
• Allocate stock to kitchen, bar, waiter, and runner sections according to prep sheets.
• Complete all opening duties before 11:00.

2. Stock Receiving & Management:

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