On behalf of our client, Thyme Restaurant, we are seeking experienced culinary professionals for the following positions: SOUS CHEF with a minimum of 5 years of progressive experience in a comparable, high-volume restaurant environment. The successful candidate will have broad culinary knowledge and familiarity with a wide range of food genres, combined with strong operational and leadership skills. The Sous Chef will assume significant responsibility for the day-to-day operation of a busy kitchen. HEAD CHEF with a minimum of 5 years of experience while reporting directly to the Restaurant Manager. The Head Chef will be responsible for leading all aspects of kitchen operations and ensuring the consistent production of high-quality food across all menus while maintaining the highest standards of hygiene, safety and efficiency. The successful candidate will demonstrate: Proven ability to lead, train and manage a professional kitchen brigade, Comprehensive knowledge of food costing, menu engineering and inventory/stock control. Flexibility to work evenings, weekends and holidays as required by restaurant operations.