Job description
We are seeking a seasoned Traditional Cuisine Chef to lead a vibrant kitchen dedicated to authentic regional flavors. This role blends culinary mastery with leadership to deliver exceptional, heritage rich dishes for a discerning guest audience.
As the Culinary Lead, you will craft menus celebrating time honored techniques, mentor a talented team, and ensure every plate honors the origins of the cuisine while meeting modern standards of taste, presentation, and consistency.
Responsibility
- Lead the kitchen in preparing traditional regional dishes with authenticity and modern presentation.
- Develop and refine seasonal menus that highlight heritage recipes and regional ingredients.
- Oversee food safety, HACCP compliance, sanitation, and quality control across all stations.
- Manage kitchen staffing, scheduling, training, performance feedback, and career development.
- Source authentic ingredients through trusted suppliers and manage cost controls and waste reduction.
- Maintain high standards for portion control, plating, and speed of service during peak hours.
- Mentor junior cooks, foster a culture of craftsmanship, and uphold excellent hospitality.
Qualification
- Minimum 5 years of experience in traditional or regional cuisine at a leadership level.
- Culinary degree or equivalent professional training from a recognized program.
- Strong leadership, communication, and team-building skills.
- Deep knowledge of food safety standards and HACCP implementation.
- Proven ability to design menus, train staff, and maintain consistent quality.
- Excellent palate, creativity, and precision in plating and presentation.
- Flexibility to work evenings, weekends, and holidays as required.