Join us for what’s next

We’re a growing restaurant group with 3 brands and ambitious expansion plans ahead. We’re looking for a Group Head Chef who is passionate about great food, strong kitchen culture, and maintaining high standards as we scale.

In this role, you’ll be working directly with the Group Executive Chef to lead the culinary direction across all our brands. You will be managing the individual outlet teams to ensure consistency, quality, and smooth execution in every kitchen. We’re looking for someone who understands that great hospitality starts with disciplined operations, respect for ingredients, and delivering quality dining experiences guests can rely on every time they visit.

The Scope & Financial Ownership

• Culinary Standardization: Design and implement robust, repeatable recipes and mise en place systems that ensure every dish leaves the kitchen with precision, regardless of the location.

• Financial Stewardship: Take ownership of group-wide food costs and kitchen labor. You will be tasked with optimizing COGS and operational efficiency to hit specific profit margin targets.

• Performance-Driven Leadership: This role features a competitive base salary plus an incentive structure directly tied to achieving set profit margins and maintaining quality standards.

• Growth Navigation: Lead the kitchen teams through the growth transitions, ensuring smooth openings and a disciplined, high-energy environment.

Key Responsibilities

• Work alongside a team that values discipline, high energy, and communication.

• Support kitchen teams during prep and service to ensure quality-driven results.

• Ensure ingredients and supplies are available for daily operations across all sites.

• Ensure we are adhering to COG percentages set for all outlets with effective negotiation with suppliers.

• Manage kitchen staff rostering to ensure all outlets are sufficiently staffed daily.

• Maintain the highest standards of food hygiene, safety, and cleanliness group-wide.

• Suggest and execute practical improvements for workflow efficiency in all kitchens.

Requirements

• The Growth Track Record: Proven experience as a Head Chef or Executive Chef who has successfully navigated the growth stage from 3 outlets to at least 5+ outlets.

• Systems Expert: Expert knowledge of kitchen operations, cooking methods, and the creation of standardized training manuals.

• Financial Acumen: Strong understanding of food cost management, stock checks, and ordering systems at a group level.

• Leader & Mentor: Able to multitask and manage time well while training and progressing the careers of our kitchen staff.

• Culture Carrier: Responsible, organized, and willing to take initiative to protect the brand's culinary integrity.

We’re seeking Assistant Restaurant Managers who take pride in hospitality, value consistency, and uphold strong professional standards while creating warm, memorable experiences for every guest who walks through our doors.

In this role, you’ll work closely with the Restaurant Manager to help lead the day-to-day operations of the restaurant, from the front door to the back office.

We believe great hospitality lives in the thoughtful touches — consistent and attentive service, strong teamwork and a genuine sense of care. As we continue to grow, we’re looking for passionate individuals who want to grow alongside us and help shape dining experiences that guests return for time and time again 

The Scope & Progression

• Operational Support: Assist in overseeing daily operations to ensure every guest experiences our brands with the intention they were built on.

• Leadership Development: Work alongside a team that values discipline, high energy, and clear direction. You will help lead the front-of-house team with a focus on communication and professional attitude.

• Career Trajectory: As we expand, we prioritize internal progression. This role is a stepping stone for those ready to lead their own site in the future.

• Financial Awareness: Support the RM in driving revenue through strategic initiatives and managing marketing promotions.

Key Responsibilities

• Maintain a steady hand under pressure, staying organized and exacting in standards during service.

• Support and manage the floor team to ensure quality-driven results.

• Ensure the restaurant is organized, disciplined, and performing at its peak.

• Maintain the highest standards for safety and housekeeping.

• Suggest and execute practical improvements for workflow and service standards.

Requirements

• Proven 3 to 4yrs experience in a supervisory or assistant management role within a quality-driven restaurant environment.

• Exacting standards with a deep understanding of hospitality fundamentals.

• Strong communication skills and a collaborative, team-oriented approach.

• Highly organized, responsible, and willing to take initiative.

• Able to work effectively in a busy, fast-paced environment.

We are seeking a reliable and capable Service Supervisor who takes pride in craft, consistency, and professional standards. Reporting directly to the Assistant Restaurant Manager, you will play a crucial role in leading floor operations and ensuring a seamless guest experience. We create brands with intention and respect for the dining experience, and we believe that consistency is what builds trust with every guest who walks through our doors.

The Scope & Progression

• Operational Support: Lead shift operations under the guidance of the Restaurant Management team to ensure we uphold our hospitality standards.

• Team Supervision: Work alongside a team that values discipline, high energy, and clear direction. You will supervise the front-of-house service crew, fostering a collaborative and professional team spirit.

• Career Trajectory: As we expand, we prioritize internal progression. This role serves as a direct pipeline and training ground for future Assistant Restaurant Manager positions.

• Shift Execution: Ensure all shift checklists, duties, and housekeeping standards are completed thoroughly before, during, and after service.

Key Responsibilities

• Maintain a steady hand under pressure, staying organized and executing high service standards during busy shifts.

• Supervise and support the floor crew to ensure food and beverage presentation meets our exact standards.

• Assist the management team with shift briefings, daily floor setups, and team coordination.

• Monitor inventory readiness for daily operations, ensuring service stations are fully stocked.

• Uphold the highest standards for safety, food hygiene, and cleanliness at all times.

• Handle initial guest feedback professionally and escalate operational matters to the restaurant management team when necessary.

• Contribute practical ideas to improve shift workflow and daily efficiency.

Requirements

• Proven 2 to 3 yrs experience as a Senior Service Crew member or Captain within a quality-driven restaurant environment.

• Strong understanding of hospitality fundamentals and guest service standards.

• Good communication skills and a supportive, team-oriented approach.

• Highly organized, dependable, and willing to take initiative on the floor.

• Able to work effectively and maintain energy in a fast-paced environment.

We are seeking a passionate and driven Junior Sous Chef who takes pride in craft, consistency, and professional standards. In this role, you will bridge the gap between culinary leadership and kitchen execution, stepping up to support the Head Chef and Sous Chef while guiding the line team.

The Scope & Progression

• Culinary Support & Leadership: Assist the Head Chef and Sous Chef in managing daily kitchen operations, running shifts, and maintaining meticulous quality control across all sections.

• Team Mentorship: Work alongside a team that values discipline, high energy, and clear direction. You will help lead, train, and inspire the Commis and Chef de Partie teams with a focus on teamwork and professional attitude.

• Career Trajectory: As we expand our footprint, we prioritize internal progression. This role serves as a vital stepping stone and training ground for a future Sous Chef within the group.

• Kitchen Stewardship: Support food cost management, waste reduction, and inventory controls to ensure your kitchen hits aggressive efficiency and margin targets.

Key Responsibilities

• Maintain a steady hand under pressure, staying organized and executing high culinary standards during intense services.

• Supervise prep work and service lines to ensure every dish leaves the kitchen with exact precision.

• Assist in ordering, stock management, and monthly inventory checks in a timely manner.

• Enforce and uphold the absolute highest standards for food hygiene, workplace safety, and kitchen cleanliness.

• Suggest and execute practical improvements for kitchen workflow, preparation processes, and ingredient respect.

• Foster a professional, well-run kitchen environment that values both discipline and clear direction.

Requirements

• Proven 2 to 3 yrs experience as a Senior Chef de Partie or Junior Sous Chef within a high-quality, fast-paced restaurant environment.

• Excellent cooking techniques, knife skills, and an exacting eye for food quality and presentation.

• Strong understanding of kitchen systems, stock rotation, and food hygiene regulations.

• Good communication skills and a collaborative, supportive leadership style.

• Highly organized, dependable, and willing to take initiative to solve problems on the line.

We are seeking a Pastry Chef who takes pride in craft, consistency, and professional standards. You will be an integral part of the restaurant experience, taking full ownership of the pastry and dessert section within the kitchen. We create brands with intention and respect for ingredients, and we believe that consistency is what builds trust with every guest who walks through our doors.

The Scope & Progression

• Culinary Precision: Prepare and execute pastry and dessert items, ensuring every single plate leaves your section with exact precision.

• Leadership Development: Work alongside a team that values discipline, high energy, and clear direction. You will take charge of the pastry section, providing guidance and a collaborative, professional attitude to junior kitchen team members.

• Career Trajectory: As we expand our footprint across multiple outlets, we prioritize internal progression. This role serves as a vital stepping stone for those ready to lead larger pastry programs or step into senior culinary leadership roles in the future.

• Section Stewardship: Support kitchen management in driving efficiency, managing specific pastry inventory, minimizing waste, and optimizing stock control.

Key Responsibilities

• Maintain a steady hand under pressure, staying organized and exacting in standards during intense prep and service windows.

• Prepare, bake, and execute pastry and dessert items strictly according to recipes and presentation standards.

• Ensure uncompromised consistency and quality in presentation for every dessert dish.

• Manage pastry section inventory, placing timely orders and ensuring supplies are ready for daily operations.

• Maintain the absolute highest standards for safety, food hygiene, and kitchen housekeeping.

• Uphold cleanliness and workplace safety standards at all times.

• Suggest and execute practical improvements for kitchen workflow, pastry presentation, and recipe development.

Requirements

• Proven 3 to 4 yrs experience as a Pastry Chef or Senior Pastry Chef de Partie within a quality-driven, professional kitchen environment.

• Strong, refined knowledge of pastry techniques, baking methods, ingredients, and modern dessert presentation.

• Exacting standards with a deep understanding of culinary and baking fundamentals.

• Strong communication skills and a collaborative, supportive team player attitude.

• Highly organized, dependable, and willing to take initiative to elevate the dessert program.

• Able to work effectively and efficiently in a busy, fast-paced environment.

We are seeking Chefs de Partie who care deeply about their craft and understand that the difference between good and great is all in the details. You will be an integral part of the restaurant experience, taking full ownership of your assigned kitchen section. We cook with intention, with respect for ingredients, and with a shared belief that consistency is what builds trust with every guest who walks through our doors.

The Scope & Progression

• Section Ownership: Manage and run your assigned station from prep through to service, ensuring every single dish leaves the kitchen with exact precision.

• Leadership Development: Work alongside a team that values discipline, high energy, and clear direction. You will help guide and support junior team members, fostering a collaborative and professional team spirit on the line.

• Career Trajectory: As we expand our footprint across multiple outlets, we prioritize internal progression. This role serves as a vital stepping stone and training ground for future Senior CDP or Junior Sous Chef positions.

• Section Stewardship: Support the kitchen leadership in managing inventory readiness, minimizing waste, and ensuring ingredients are handled with ultimate care.

Key Responsibilities

• Maintain a steady hand under pressure, staying organized and executing high culinary standards during intense service windows.

• Prepare ingredients, manage mise en place, and execute dishes strictly according to recipes and kitchen instructions.

• Ensure uncompromised consistency, portion control, and quality in presentation for every dish.

• Monitor section inventory, ensuring all required supplies and prep are available for daily operations.

• Maintain the absolute highest standards for safety, food hygiene, and kitchen housekeeping.

• Uphold cleanliness and workplace safety standards at your station at all times.

• Suggest and execute practical improvements for kitchen workflow, section efficiency, and ingredient preparation.

Requirements

• Proven 2 to 3 yrs experience in a Chef de Partie or Senior Commis role within a quality-driven, professional kitchen environment.

• Strong knowledge of cooking techniques, station setups, knife skills, and modern kitchen operations.

• Exacting standards with a deep understanding of culinary fundamentals and food quality consistency.

• Strong communication skills and a collaborative, supportive team player attitude.

• Highly organized, dependable, and willing to take initiative to support the kitchen team.

• Able to work effectively and maintain high energy in a busy, fast-paced environment.

We are seeking eager and dedicated Commis Chefs who take pride in craft, consistency, and professional standards. Working closely with the Chefs de Partie and culinary leadership, you will lay the vital groundwork for our kitchen operations.

The Scope & Progression

• Culinary Foundation: Learn and master a variety of kitchen sections under direct mentorship, ensuring daily mise en place and prep work are completed with absolute precision.

• Team Collaboration: Work alongside a team that values discipline, high energy, and clear direction. You will contribute to a professional and well-run kitchen environment through open communication and a positive attitude.

• Career Trajectory: As we expand, we prioritize internal progression. This role is designed as an entry point and training ground for passionate cooks ready to step up into a Chef de Partie role in the future.

• Station Responsibility: Support your station leaders in maintaining inventory freshness, practicing strong stock rotation and minimizing ingredient waste.

Key Responsibilities

• Maintain a steady hand and calm demeanor under pressure, staying organized during busy preparation and service windows.

• Prepare raw ingredients, complete assigned mise en place, and assist with basic cooking tasks strictly according to recipes and kitchen instructions.

• Ensure quality, cleanliness, and consistency across all basic culinary preparation steps.

• Assist with receiving deliveries, organizing stock checks, and keeping storage areas neat and orderly.

• Maintain the absolute highest standards for safety, food hygiene, and kitchen housekeeping across all shared spaces.

• Uphold station cleanliness and workplace safety standards at all times.

• Take initiative to learn new techniques and contribute positively to overall kitchen workflow.

Requirements

• Previous experience in a professional kitchen environment or a culinary school background is an advantage, but a strong passion for cooking is essential.

• Basic understanding of cooking techniques, ingredient handling, and standard kitchen operations.

• Willingness to learn, accept feedback, and maintain exacting standards under guidance.

• Good communication skills and a supportive, dependable team player attitude.

• Highly organized, punctual, and responsible.

We are seeking Guest Experience Executives who take pride in craft, consistency, and professional standards. You will be an integral part of the restaurant experience, acting as the primary host/hostess and ambassador for our brand. We create brands with intention and respect for the dining experience, and we believe that consistency is what builds trust with every guest who walks through our doors.

The Scope & Progression

• Reservation Management: Act as the key point of contact for outlet reservations, working closely with an offsite reservations team to ensure seamless booking experiences.

• Systems Oversight: Oversee that all daily SOPs and checklists are strictly adhered to for optimal floor management.

• Leadership Development: Work alongside a team that values discipline, high energy, and clear direction. You will help lead the guest journey with a focus on communication and professional attitude.

• Career Trajectory: As we expand, we prioritize internal progression. This role is a stepping stone for those ready for elevated hospitality roles in the future.

• Financial Awareness: Support the management team in driving revenue through effective table management and promoting strategic marketing initiatives.

Key Responsibilities

• Maintain a steady hand under pressure, staying organized and exacting in standards while managing the host station.

• Welcome guests with the generosity and high energy our team is known for.

• Manage guest reservations and seating with precision and a professional attitude.

• Coordinate with the floor and kitchen teams to ensure guest requirements are met seamlessly.

• Maintain the highest standards for safety and housekeeping.

• Uphold cleanliness, hygiene, and workplace safety standards at all times.

• Suggest and execute practical improvements for reservation workflow and guest presentation.

Requirements

• Proven experience in a host/hostess or guest relations role within a quality-driven restaurant environment.

• Knowledge of reservation systems (SevenRooms experience is a major plus).

• Exacting standards with a deep understanding of hospitality fundamentals.

• Strong communication skills and a collaborative, team-oriented approach.

• Highly organized, responsible, and willing to take initiative.

• Able to work effectively in a busy, fast-paced environment.

We are seeking energetic and dedicated Service Executives to join our front-of-house team. In this role, you are much more than a typical wait staff—you are an ambassador for our guest experience, engaging daily on the floor with high energy and warm hospitality.

The Scope & Progression

• Guest Journey Execution: Deliver table service with absolute precision, welcoming guests and guiding them through their dining journey with genuine hospitality.

• Team Collaboration: Work alongside a team that values discipline, high energy, and clear direction. You will contribute to a professional, vibrant, and well-run floor environment through seamless teamwork.

• Career Trajectory: As we expand our footprint across multiple outlets, we actively prioritize internal progression. This position serves as an excellent foundation and training ground to climb into Service Supervisor or management roles in the future.

• Section Responsibility: Take complete ownership of your assigned floor station, ensuring all shift checklists, duties, and setup standards are met perfectly.

Key Responsibilities

• Maintain a steady hand and calm demeanor under pressure, staying organized during busy service windows.

• Present menus, provide accurate recommendations, and handle guest orders efficiently.

• Serve food and beverages with care, precision, and respect for presentation standards.

• Ensure your assigned service section is immaculate, perfectly organized, and fully stocked at all times.

• Maintain the absolute highest standards for food hygiene, safety, and restaurant housekeeping.

• Uphold cleanliness and workplace safety standards across the floor.

• Take initiative to learn menu details and suggest practical improvements to daily floor workflow.

Requirements

• Previous experience as a Waiter, Waitress, or Service Crew member within a hospitality environment is an advantage, but a strong passion for guest service and a great attitude are essential.

• Good understanding of hospitality fundamentals, dining etiquette, and floor operations.

• Excellent communication skills and a vibrant, team-oriented personality.

• Highly organized, punctual, responsible, and steady under pressure.

• Willingness to learn, accept feedback, and maintain exacting standards under guidance.
  

We are seeking a capable and dedicated Event Sales Executive to join our team. This role is suited for someone who takes pride in delivering exceptional experiences, values consistency, and upholds strong professional standards. As an integral part of our growth and expansion, you’ll help bring events to life, ensuring every experience feels seamless, thoughtful, and memorable from the very first enquiry through to the final plate served.

Key Responsibilities

• Client Communications: Manage event booking enquiries and prepare quotations and proposals for all our outlets.

• Event Execution: Prepare and execute event bookings with consistency, efficiency, and extreme attention to detail.

• Project Management: Work closely with the kitchen and service teams to ensure smooth execution for all private and corporate bookings.

• Inventory & Readiness: Ensure all supplies and specific event requirements are available for seamless execution.

• Workflow Innovation: Contribute ideas to improve event sales workflow, preparation processes, and guest presentation.

Requirements

• Proven Experience: Strong knowledge of event sales and kitchen/service operations within a hospitality group..

• Exceptional Organization: Able to multitask, manage time well, and stay steady under pressure.

• Communication: Strong written and verbal communication skills and a professional attitude when coordinating between clients and the operations team.

• Detail Oriented: A deep understanding of food quality, presentation, and consistency in service delivery.

• Initiative: Responsible, organized, and willing to take initiative to drive sales and improve guest trust.