Grapes

Type: Short-Term / Project-Based (Approx. 4–6 weeks) Compensation: Competitive, based on experience and scope We are a soon-to-launch, design-focused café that pairs modern interior aesthetics with a fresh, soulful approach to brunch. Inspired by the vibrant simplicity of Mediterranean cuisine, our concept is built around clean flavors, beautiful presentation, and feel-good food. As we prepare for our grand opening, we are seeking a temporary freelance Development Chef to lead the creation of our inaugural menu. This is a one-time contract role, perfect for a culinary professional with experience in menu development, particularly in Mediterranean and brunch cuisine, who can translate a creative vision into a fully realized, operationally feasible menu. Write detailed, scalable recipes with ingredient lists, prep instructions, quantities, and estimated costs. Develop plating guides for each dish with photo references or sketches. Create kitchen prep guides and batch cooking instructions to support smooth kitchen operations. Conduct on-site or virtual training sessions with the café’s kitchen team to ensure clear understanding and consistency in preparation and plating. Oversee a kitchen test day or soft launch session to refine recipes and service flow if required.

The Kitchen Manager will be responsible for all areas of the kitchen and food within the Ballerz dome. You will be required to recruit, train and motivate your team to deliver quality food to Ballerz specs. Working with the venue managers, you will be a key influence in menu development, as well as being responsible for all areas of food hygiene and compliance within the kitchen. Stock ordering to par, and weekly stock takes are also required, and should confirm to Ballerz KPI targets, and reported correctly and accurately. Experience/Knowledge: - Genuine passion for hospitality and food, ensuring that the teams they lead and work in share this. - Prior experience ordering, service management and compliance - Previous experience as a Kitchen Manager, Head or Sous Chef and a background preferably in a fast-paced, branded operation - Experience in menu development and creating specs and procedures within the kitchen, including HACCP Responsibilities: - The day to day operations of the kitchen - Cleanliness of the kitchen area and food storage areas - Compliance completion and weekly reporting of due diligence including temperature checks - Ordering of stock to par levels set out, as well as ensuring correct delivery process if followed in terms of stock check, temperature checks and correct storage / intake of stock - Training and recruitment of kitchen team, ensuring all staff are fully trained on Ballerz specs, and food hygiene procedures - Ensuring all allergen data is up to date and available for the team - Weekly stock takes and GP reporting, ensuring stock is managed to achieve required margins, and wastage kept to a minimum - Menu development; working with Ballerz senior team to develop dishes, as well as new dishes and ideas to enhance the food offering - Quality and standards upheld at all times. Nothing should leave the kitchen unless it has been produced to Ballerz spec - Ensuring kitchen set up and prep is done to ensure food tickets are produced within acceptable timeframe - Uniform and time keeping management, ensuring the team are in correct dress, and are attending their shifts on time - An eye for detail, making sure that everything looks as it should before service Personal attributes: - Positive, driven, proactive, kind, engaging and polite - A confident and professional communication style with excellent interpersonal skills. - A team player who can also work individually. - Ability to work evenings and weekends where necessary. - High attention to detail and strong numerical skills. - A calm temperament, and manages well under pressure.