Sous / Head Chef (Jonker)

1. Ensure dishes are cooked consistently and beautifully presented, matching the brand's casual yet high-quality identity.

2. Collaborate with the management and service team on seasonal menus, daily specials, and promotions.

3. Monitor kitchen operations and supervise all food preparation activities.

4. Maintain kitchen hygiene, cleanliness, and food safety in line with health regulations.

5. Manage inventory, stock rotation, and coordinate ingredient purchasing.

6. Train and guide junior cooks and kitchen helpers.

7. Maintain food cost control and reduce wastage.