Responsibilities:

• Culinary Excellence: Preparing, cooking, and presenting dishes according to restaurant specifications, maintaining high quality and taste standards.
• Menu Development: Creating new, innovative menus and daily specials, keeping up with food trends.
  
• Kitchen Management: Supervising, training, and mentoring kitchen staff, including sous chefs and cooks, to ensure efficiency.
  
• Operational Control: Managing inventory, ordering supplies, controlling food and labor costs, and reducing wastage.
  
• Safety & Sanitation: Upholding strict health, safety, and sanitation standards in compliance with regulations.
  
• Efficiency: Coordinating kitchen operations and managing workflow to ensure timely service. 

Location: Eastern Region

Salary: Attractive