Key Responsibilities:

• Menu Development: Create and design innovative menu items, seasonal specials, and daily offerings that reflect the restaurant's concept.
• Food Preparation: Oversee food preparation and cooking, ensuring all dishes are prepared to the highest quality and presented beautifully.
• Team Leadership: Train, mentor, and supervise kitchen staff, fostering a collaborative and efficient team dynamic.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to minimize waste and ensure availability of ingredients.
• Quality Control: Maintain high standards for food quality, taste, and presentation; conduct regular tastings and kitchen inspections.
• Health & Safety Compliance: Ensure all kitchen operations comply with health, safety, and sanitation regulations.
• Cost Management: Manage kitchen budget, control food costs, and optimize resource utilization.
• Collaboration: Work closely with front-of-house staff to ensure seamless service and exceptional guest experiences

• 3-5 years experience as kitchen head - Catering Business or Restaurant experience
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Excellent leadership, organizational, and communication skills.
• Ability to thrive in a fast-paced environment and manage multiple tasks.
• Passion for food and commitment to quality.