The Head Chef will lead kitchen operations, ensuring high-quality food production, efficient kitchen management, and consistency in taste and presentation. Key Responsibilities: Plan and design menus based on customer preferences and event requirements Oversee daily kitchen operations and food preparation Ensure quality, taste, and presentation standards are maintained Manage kitchen staff, allocate tasks, and monitor performance Maintain inventory, control food costs, and minimize wastage Ensure compliance with food safety and hygiene standards Coordinate with banquet and operations team for event execution Requirements 8+ years of experience in culinary/kitchen operations Strong knowledge of multi-cuisine cooking and menu planning Experience in team handling and kitchen management Good understanding of food safety and hygiene standards Ability to work in a fast-paced environment and handle pressure