Head Chef

• Plan and design menus based on customer preferences and event requirements
  
• Oversee daily kitchen operations and food preparation
  
• Ensure quality, taste, and presentation standards are maintained
  
• Manage kitchen staff, allocate tasks, and monitor performance
  
• Maintain inventory, control food costs, and minimize wastage
  
• Ensure compliance with food safety and hygiene standards
  
• Coordinate with banquet and operations team for event execution
  

Requirements

• 8+ years of experience in culinary/kitchen operations
  
• Strong knowledge of multi-cuisine cooking and menu planning
  
• Experience in team handling and kitchen management
  
• Good understanding of food safety and hygiene standards
  
• Ability to work in a fast-paced environment and handle pressure