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.