Key Responsibilities: Plan and prepare high-quality dishes according to the menu and seasonal availability. Ensure consistency in taste, presentation, and portion control. Manage kitchen operations, including inventory, food ordering, and stock rotation. Maintain cleanliness, organization, and compliance with food safety and hygiene standards. Supervise and train kitchen staff to uphold quality and efficiency. Collaborate with management to design new dishes and improve menu offerings. Monitor food costs and minimize waste while maintaining quality. Requirements: Proven experience as a chef or cook in a professional kitchen. Strong knowledge of culinary techniques, ingredients, and kitchen equipment. Ability to work under pressure and manage multiple tasks efficiently. Leadership skills to guide and motivate kitchen staff. Flexibility to work mornings, evenings, weekends, and holidays as required. Certification in Food Safety or Culinary Arts is a plus.

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