Job Purpose

The role is responsible for managing kitchen production, ensuring high-quality food preparation, maintaining food safety standards, and leading the culinary team. The candidate will work closely with the Executive Chef on menu execution and innovation while ensuring operational excellence.

Key Responsibilities

• Oversee daily kitchen production and workflow.
• Execute menus with consistency and quality.
• Lead, train, and manage kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Manage inventory, ordering, and food cost control.
• Support menu development and innovation.
• Coordinate with kitchen and service teams for smooth operations.

Requirements

• 8–10 years of experience in professional kitchens.
• 2–3 years in a leadership role.
• Strong experience in menu execution and kitchen operations.
• Knowledge of food safety stand...