Head Chef / Culinary Lead
One shared kitchen, two services: Café Strata by day, Humo & Agave by night. One hierarchy, one purchasing system, one stock system, one food-cost discipline — yours to build.
We are not looking for a five-star resort Executive Chef. We are looking for a very strong hands-on Chef de Cuisine, senior Sous Chef or emerging Head Chef who wants the opportunity to build and lead their own operation from the first delivery onward. You own both menus and the system underneath them.
- Own both food menus — Café daytime and Humo evening.
- Finalise kitchen setup and workflows; build the shared preparation system.
- Manage suppliers and purchasing standards; cost 100% of recipes.
- Control portions, yields, food cost and waste; own kitchen inventory discipline.
- Recruit, train and lead the kitchen team.
- Maintain hygiene and food-safety standards; lead daily kitchen execution.
- Coordinate Café daytime production with Humo evening service.
- Continuously improve menu profitability and operating efficiency.
- 4+ years professional kitchen experience with real leadership of a station or brigade.
- Hands-on: you cook, you cost, you teach. Grill and live-fire experience highly valued.
- Fluent with purchasing, recipe costing, yields and stock control.
- Food cost, contribution margin and waste
- Ticket time and consistency across both services
- Hygiene and food-safety compliance
- Team training, retention and kitchen execution
- Reports to
- General Manager
- Schedule
- Six operating days per week with one common closure day; presence across Café production and Humo service.
- Screening question
- How would you run one shared kitchen serving a daytime café and an evening fire-driven restaurant with a single prep system?
- Interview method
- Live cook and tasting test + full recipe-costing exercise + shared-kitchen workflow scenario.
CV required
+ monthly service charge + opening-performance bonus + quarterly culinary performance bonus
Strong opening and quarterly performance bonuses based on successful operations, food cost, quality, hygiene and team performance. Base positioned on experience within the published range.
Head Chef / Culinary Lead → Group Chef across Strata venues
We promote from within. Every lead role here has a defined path to running a venue — or the next branch.