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Key Responsibilities Lead and manage all kitchen operations to ensure smooth daily service. Develop seasonal menus and special event promotions aligned with the restaurant concept. Control food quality, food cost, inventory, and kitchen hygiene standards. Manage, coach, and develop the kitchen team to achieve operational excellence. Collaborate closely with the Restaurant Manager to improve operations, guest satisfaction, and business performance. Qualifications Minimum 2-5 years' experience as a Head Chef or Executive Chef. Strong leadership and team management skills. Experience in menu development, food cost control, and inventory management. Excellent communication and problem-solving abilities. Able to work under pressure in a fast-paced environment. Good command of English is an advantage.