Responsibilities: Oversee kitchen operations and staff. Develop and create menu items and recipes. Manage food preparation and cooking processes. Ensure food quality and presentation meet standards. Control food costs and manage inventory. Train and mentor kitchen staff. Collaborate with other departments for menu planning. Ensure compliance with safety and sanitation regulations. Monitor kitchen equipment maintenance and repairs. Stay updated with culinary trends and techniques.

Requirements: Culinary degree or equivalent experience. Proven experience as a chef or sous chef. Creative and innovative approach to cooking. Strong leadership and management skills. Ability to work under pressure and meet deadlines. Knowledge of food safety and sanitation practices. Excellent communication and teamwork abilities. Flexibility to work in shifts, including weekends. High attention to detail and quality. Positive attitude and a passion for food.

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