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 restaurants 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 organizationa...