Overseeing the overall kitchen operations; ensuring the highest standards of food preparation, presentation, quality, and hygiene; supervising kitchen staff, managing daily operations, and assisting in menu planning.

• Level IV or above in Kitchen Operation or related fields;
• Creative, detail-oriented, and quality-focused;
• Strong problem-solving and decision-making abilities;
• Flexible and adaptable; and
• Team player with the ability to motivate and inspire others.