Key Responsibilities: Oversee the daily operations of the kitchen, ensuring that food is prepared and served to the highest standards of quality and consistency. Assist the Executive Chef in menu planning, including designing seasonal menus and specials that align with the hotels culinary vision. Manage and train kitchen staff, including junior chefs and kitchen assistants, ensuring they adhere to food preparation standards, hygiene protocols, and safety regulations. Monitor the performance and productivity of kitchen staff, providing guidance and feedback to improve efficiency and quality. Ensure proper stock levels and manage inventory, ordering supplies as needed to maintain kitchen operations. Maintain cleanliness and organization in the kitchen, ensuring compliance with health and safety regulations, including food safety standards and hygiene protocols. Supervise the preparation and presentation of food during service to ensure a consistent and exceptional guest experience. Assist in managing kitchen costs, including controlling food wastage, monitoring portion sizes, and adhering to budgetary guidelines. Collaborate with the Executive Chef and front-of-house team to ensure seamless communication and coordination during service. Assist in the development of new recipes and presentation techniques to keep the menu fresh and innovative. Ensure all kitchen equipment is in good working condition and coordinate repairs or replacements when necessary. Qualifications & Experience: Minimum of 57 years of experience in professional kitchens, with at least 23 years in a senior sous chef or supervisory role. Culinary degree or equivalent qualification in professional cooking. Strong knowledge of international cuisines, cooking techniques, and presentation standards. Excellent leadership, team management, and communication skills. Ability to work under pressure in a fast-paced, high-volume environment while maintaining a calm and organized approach. Strong organizational skills, with the ability to manage multiple tasks and prioritize effectively. Thorough knowledge of health, safety, and food hygiene standards. Creative and innovative mindset with a passion for culinary excellence. Flexibility to work evenings, weekends, and holidays as required.