Chef de Cuisine – Premium Spirits & Hospitality

About the role

We are looking for a dynamic Chef de Cuisine to lead the kitchen of our new Catalan‑whisky concept, part of the Quaich premium spirits portfolio. The role combines culinary creativity with high‑level service standards in a fast‑paced hospitality environment.

Key responsibilities

• Lead, supervise and manage the kitchen team to ensure smooth daily operations.
• Plan and prepare menus that align with the restaurant concept, standards and customer expectations.
• Support new menu launches, events and special functions by coordinating manpower, ingredients and kitchen requirements.
• Monitor food quality, portion sizes, taste, presentation and freshness, and handle customer feedback on food.
• Maintain inventory levels, coordinate ordering, receiving and storage, and ensure compliance with HACCP and food‑safety standards.

Required profile

• 3‑5 years experience as a Head Chef or Senior Sous Chef.
• Valid Food Safety Course Level 3 or 4 certification.
• Ability to work shifts, including weekends and public holidays, and stand for long periods.
• Physically fit and able to handle a fast‑paced kitchen environment.

Required skills

• Proficiency in Excel for menu costing and inventory tracking.
• Strong menu costing abilities.
• Effective inventory management.

What we offer

• Annual leave and medical & hospitalisation leave.
• Maternity, paternity, childcare, compassionate and marriage leave.
• Medical & dental benefits and insurance coverage.