Hospitality

Overview: Lead kitchen operations and culinary teams to deliver high-quality dining experiences. Oversee menu creation, food preparation, and kitchen management while maintaining safety and hygiene standards.

Key Responsibilities:

• Plan and develop menus aligned with customer preferences and business goals.

• Supervise kitchen staff, delegate tasks, and ensure smooth operations.

• Maintain food quality, presentation, and consistency.

• Oversee inventory, purchasing, and cost control.

• Enforce health, safety, and hygiene standards.

Qualifications:

• Culinary degree or equivalent professional training.

• Proven experience as a Head Chef or Executive Chef.

• Strong leadership, time management, and organizational skills.

• Creativity and passion for culinary innovation.