Key Duties & Responsibilities:

• Lead and inspire a team of chefs and kitchen staff, fostering a positive and productive kitchen environment.
• Design, develop, and execute innovative, seasonal menus that reflect our culinary identity.
• Ensure high standards of food quality, hygiene, and presentation are consistently met.
• Manage inventory, suppliers, and kitchen budgets, ensuring efficiency and cost control.
• Train and mentor junior staff, helping them grow and maintain top-tier kitchen skills.
• Maintain a safe and compliant working environment, adhering to food safety and health regulations.

Qualifications & Experience

• Diploma in Hospitality Management
• Proven experience as a Head Cook or Senior Sous Chef
• Creative flair and passion for exceptional cuisine
• Strong leadership and communication skills
• Solid understanding of kitchen operations and cost control
• Food Hygiene Level 3