Head chef

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) #J-18808-Ljbffr