Qualifications, Experience, and Skills:

• Culinary degree or relevant culinary/pastry certification preferred
• 7-9 years of experience in a Head Chef or senior culinary leadership role
• Strong experience in menu development and kitchen operations
• Strong leadership and team management skills
• Knowledge of food safety, hygiene, and compliance standards
• Experience in inventory management, supplier coordination, and cost control

Role & Responsibilities:

• Kitchen Operations & Food Quality: Oversee food preparation, cooking, and presentation to ensure consistency, quality, and adherence to brand standards.
• Menu Development & Innovation: Develop creative menus and introduce appealing dishes aligned with customer preferences and business objectives.
• Team Leadership & Staff Management: Supervise, train, and mentor kitchen staff while managing schedules and maintaining strong team performance.
• Inventory & Cost Control: Manage inventory, supplier relationships, food costs, and wastage to support operational efficiency and profitability.
• Food Safety & Compliance: Ensure compliance with hygiene, sanitation, and food safety standards across all kitchen operations.