Brand Chef

Kitopi is seeking a Brand Chef to help maintain high culinary standards across its restaurant outlets. The role supports consistent execution of recipes, portion sizes and presentation while helping kitchen teams work efficiently and safely. The Brand Chef collaborates with operations and restaurant managers to improve food quality, control waste and support new menu items and outlet openings.

Key Responsibilities

• Guide kitchen execution across multiple outlets to maintain consistent quality, speed and cleanliness.
• Implement and reinforce recipes, standard operating procedures, portioning and presentation standards.
• Coach kitchen teams on station readiness, service execution and maintaining standards during busy periods.
• Monitor food safety, hygiene and licensing compliance with relevant quality and compliance colleagues.
• Visit outlets, conduct quality checks and operational audits, and follow up on improvement plans.
• Support stock discipline, food-cost optimisation and practical waste-reduction measures.
• Work with operations and restaurant managers on labour planning, productivity and kitchen performance indicators.
• Assist with menu launches, product trials and seasonal rollouts.
• Help prepare kitchen teams and operating standards for new locations.

Requirements and Qualifications

• Five or more years of kitchen or operations leadership experience; experience across multiple outlets is preferred.
• Strong understanding of high-volume and fast-paced food-service operations.
• Evidence of training teams, applying standards consistently and improving kitchen performance.
• Knowledge of food costing, inventory, waste control and operational KPIs.
• Good communication and coaching skills, with a hands-on and confident leadership style.
• A strong commitment to food quality, consistency and guest satisfaction.

Skills and Work Approach

The successful candidate should be comfortable supporting several teams, spotting operational gaps and turning findings into practical improvements. Strong organisation, clear communication and the ability to balance culinary quality with cost control are important. A consistent, supportive approach to coaching helps teams understand expectations and maintain the brand's food standards every day.