Head Chef

• Diploma/Degree in Culinary Arts, Hospitality, or related field.
• Minimum 8–12 years of culinary experience with at least 3–5 years of experience as a Head Chef.
• Responsible for managing food preparation, quality standards, inventory, food cost, and kitchen operations.
• Lead and supervise kitchen staff while ensuring compliance with food safety and hygiene standards.
• Strong experience in menu execution, team management, and operational efficiency.