Responsibilities: Oversee all kitchen operations and maintain the highest culinary standards Lead, train, and inspire the kitchen brigade Develop innovative menus and seasonal specials Take ownership of the kitchen and restaurant’s culinary identity Maintain strict food cost, stock control, and purchasing procedures Manage supplier relationships, deliveries, and invoice verification Ensure exceptional food quality, presentation, and consistency Ensure full compliance with health, hygiene, and food safety regulations Work closely with hotel management to enhance the overall guest dining experience Qualifications: Proven experience as an Executive Chef or Senior Sous Chef, preferably within a luxury hotel or fine dining environment Strong leadership and kitchen management skills Excellent knowledge of food costing, stock control, receiving procedures, and kitchen administration Ability to develop creative menus and drive culinary innovation Strong organizational and communication skills ...