Overseeing all kitchen operations, from menu planning and food preparation to managing inventory, staff, and kitchen hygiene. Key duties include creating high-quality dishes, training and supervising kitchen staff, ensuring strict compliance with health and safety regulations, and coordinating with other departments to guarantee excellent guest experiences. Key Responsibilities:Planning menus, creating new dishes, and developing specials, considering budgets, seasonal ingredients, and current culinary trends. Preparing, cooking, and plating dishes to the highest standards, ensuring consistent quality, taste, and presentation. Managing food stock, inspecting deliveries, controlling costs, minimising waste, and placing orders for necessary ingredients and equipment.Overseeing the daily operations of the kitchen, including equipment maintenance and ensuring cleanliness and organisation of work areas. Hiring, training, and supervising kitchen staff, creating duty rosters, delegating tasks, and motivating the team to maintain high performance. Ensuring strict adherence to all health, safety, and hygiene regulations, including HACCP principles. Experience and Skills:At least 2 years of experience as a ChefExceptional leadership, interpersonal, and time management skills to manage a busy kitchen and motivate staff. Excellent organisational abilities to handle inventory, staff scheduling, and daily operations efficiently. Thorough understanding of health, safety, and hygiene regulations, including HACCP.