Responsibilities: •Overseeing the daily kitchen operations and managing kitchen staff •Creating and updating menus to ensure variety and quality •Maintaining food quality and safety standards •Monitoring inventory and ordering supplies •Collaborating with vendors and managing food costs •Developing and refining recipes and dishes Requirements: •Proven experience in a culinary leadership role or relevant education •Strong knowledge of culinary techniques and best practices •Ability to lead and motivate a team in a fast-paced environment •Excellent communication and organizational skills •Understanding of food cost control and kitchen management •Flexibility to work evenings, weekends, and holidays Preferred skills: •Culinary degree or certification •Familiarity with various cuisines and cooking styles •Experience in menu development and food presentation •Knowledge of kitchen equipment and maintenance •Creativity and innovation in recipe development •Strong leadership and team-building abilities',