Responsibilities: Develop and execute the menu, culinary concept, and overall guest experience Take full responsibility for kitchen operations, including quality, consistency, and food safety standards Manage food costs, stock control, supplier relationships, and procurement Recruit, lead, and develop the kitchen team Drive innovation through seasonal menus, events, and function offerings Ensure efficient day-to-day operations aligned to profitability and performance targets Requirements: Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef Strong understanding of cost control, kitchen management, and operational efficiency Ability to build and manage a kitchen team within a new operation Entrepreneurial mindset with the ability to take ownership of a business unit Comfortable operating within a partnership / profit-share structure Experience in functions, hospitality groups, or hotel/lodge environments advantageous. Please note that only shortlisted candidates will be contacted.