Key Responsibilities:

• Develop and execute the menu, concept, and overall guest experience
• Oversee all kitchen operations, ensuring quality and food safety standards
• Manage food costs, suppliers, and stock control
• Recruit, train, and lead the kitchen team
• Drive innovation through seasonal menus, events, and functions
• Ensure efficient day-to-day kitchen performance and profitability

Requirements:

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef
• Strong knowledge of kitchen management, cost control, and supplier coordination
• Hands-on leadership style with the ability to build and manage a team
• Creative and entrepreneurial mindset
• Experience with corporate clients, functions, or hospitality environments (advantageous)