We are looking for a skilled and passionate Head Chef / Sous Chef to lead our kitchen team and ensure high-quality food preparation. The ideal candidate should have strong culinary expertise, leadership skills, and a commitment to maintaining food safety standards.

Key Responsibilities:

1. Oversee kitchen operations and ensure smooth workflow.
2. Develop and execute innovative menus while maintaining food quality and consistency.
3. Supervise and train kitchen staff to enhance productivity and efficiency.
4. Monitor food inventory and manage cost control.
5. Ensure compliance with health and safety regulations.
6. Collaborate with restaurant management for menu planning and pricing.
7. Maintain a clean and organized kitchen environment.
8. Handle food preparation, cooking, and plating to meet presentation standards.
9. Address customer feedback and make necessary improvements.

Requirements:

1. Proven experience as a Head Chef / Sous Chef in a restaurant or hotel setting.
2. Strong knowledge of international and local cuisines.
3. Ability to manage a team and work under pressure.
4. Excellent time management and organizational skills.
5. Understanding of kitchen budgeting, food cost control, and inventory management.
6. Knowledge of food safety and sanitation regulations.
7. Creativity and passion for culinary arts.
8. Diploma or certification in Culinary Arts (preferred).

Benefits:

1. Competitive salary
2. Career growth opportunities
3. Employee meals and discounts
4. Supportive and dynamic work environment