Required Qualifications & Experience Culinary Diploma or equivalent qualification. Minimum 58 years senior kitchen leadership experience. Proven restaurant and banqueting experience. Strong financial acumen and menu costing expertise. Reporting Structure Reports To: Food & Beverage Operations Director Direct Reports: Senior Sous Chef, Sous Chefs, Chef de Parties, Commis Chefs, Pastry Team, Kitchen Stewards. Key Responsibilities Culinary Leadership & Food Excellence Lead all culinary operations for Nourish Restaurant and Banqueting. Maintain consistency in food quality, presentation, and portion control. Develop seasonal menus aligned with Midlands produce and hotel positioning. Banqueting & Event Execution Oversee weddings, conferences, corporate events, and group dining. Collaborate with Sales & Events teams on menu planning and costing. Ensure seamless execution from planning through service delivery. Financial & Cost Control Achieve targeted Gross Profit margins. Control food cost t...