Minimum Requirements: 35 years experience in a professional kitchen. Previous experience in a supervisory or senior chef role is highly preferred. Excellent leadership, team management, and communication skills. Ability to perform under pressure in a fast-paced, high-volume environment while maintaining a calm and organized approach. Strong organizational and multitasking abilities. Thorough knowledge of health, safety, and food hygiene standards. Creative and innovative mindset with a passion for culinary excellence. Key Duties & Responsibilities: Manage Kitchen Staff: Supervise, train, and motivate kitchen staff to maintain high standards of food quality and presentation. Collaborate with Executive Chef: Assist in developing creative menu offerings and ensure compliance with health and safety regulations. Inventory Management: Oversee stock levels and manage supplies to meet operational needs. Cost Control: Work within budget guidelines and implement cost-effective measures. Problem-Solving: Address challenges during preparation and service efficiently. Team Development: Coach and mentor junior staff to build a strong, cohesive kitchen team. Menu Planning: Support the creation of innovative, seasonal menus. Quality Control: Ensure all dishes meet presentation, taste, and safety standards. Safety & Hygiene: Maintain a clean, safe, and compliant kitchen environment. If you are a hands-on leader with a passion for fine dining and a commitment to delivering exceptional culinary experiences, we would love to hear from you!To apply