Chef

• Craft and innovate seasonal menus that highlight local, fresh ingredients while catering to diverse dietary preferences. • Oversee kitchen operations, ensuring food safety standards and hygiene protocols are strictly adhered to at all times. • Manage inventory, including ordering and stock control, to minimize waste and optimize food cost efficiency. • Lead and mentor kitchen staff, providing training and guidance to ensure high culinary standards and team performance. • Culinary degree or equivalent certification from a recognized institution, demonstrating foundational culinary knowledge. • A minimum of 5 years of professional kitchen experience, with at least 2 years in a leadership role. • Proven experience in high-pressure environments, showcasing the ability to multitask effectively and remain calm. • Fluency in English is essential, with additional language skills being a significant advantage in multicultural settings.