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Oversee all kitchen operations, including menu planning, food preparation, and quality control to ensure excellent dining experiences. Lead, train, and motivate the culinary team while maintaining high standards of taste, presentation, and hygiene.

Manage food cost control, supplier relations, and inventory to optimize efficiency and reduce waste. Develop and standardize recipes, engineer menus to maximize profitability, and ensure accurate portioning and costing.

Work closely with management on P&L analysis, aligning kitchen performance with business objectives and financial targets. Key achievements include creating successful seasonal menus, improving kitchen workflows, enhancing productivity, and consistently ensuring compliance with health and safety regulations while boosting customer satisfaction and loyalty.