The Catering & Restaurant Head Chef is responsible for overseeing all culinary operations within the catering and restaurant divisions. They lead the kitchen team, develop menus, ensure high-quality food preparation, maintain food safety standards, and manage costs to deliver exceptional dining experiences.

Key Responsibilities :

• Lead and manage the kitchen team, including chefs, sous chefs, and kitchen staff, ensuring high standards of food quality and service.
• Develop, plan, and update menus that align with the brand, customer preferences, and seasonal ingredients.
• Oversee food preparation, presentation, and portion control to meet quality standards.
• Maintain strict adherence to food safety, hygiene, and sanitation standards in compliance with health regulations.
• Manage inventory, procurement, and stock control to optimize costs and reduce waste.
• Monitor kitchen operations to ensure efficiency, productivity, a...