• Oversee daily kitchen operations and food preparation.
• Execute and maintain recipes and standards set by the owner-chef.
• Manage food costs, inventory, and supplier relations.
• Ensure compliance with sanitation, safety, and quality regulations.
• Train, supervise, and motivate kitchen staff.

Qualifications:

• Proven experience as a Head Chef or Sous Chef in a high-quality restaurant.
• Strong leadership, adaptability, and attention to detail.
• Skilled in modern cooking techniques and premium plating.
• Willing to work flexible hours, including weekends and holidays.