Key Responsibilities

Kitchen Leadership & Operations: Lead and supervise all kitchen operations, ensuring smooth coordination between service, kitchen, and bar teams. Oversee daily food preparation, cooking, and presentation to maintain consistency and quality. Maintain high standards of cleanliness, organization, and operational efficiency in all kitchen areas. Ensure compliance with health, safety, hygiene, and HACCP standards at all times. Manage inventory, purchasing, and supplier relationships to ensure cost‑effective operations. Monitor and control food and labor costs, minimizing waste and maximizing profitability.

Menu Development & Culinary Innovation: Develop, test, and implement new menu items in line with the brand and guest preferences. Ensure all dishes are prepared and presented according to recipes and standards. Stay updated on culinary trends and incorporate innovative ideas into the menu.

Team Management & Training: Recruit, train, and me...