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Responsible for the day-to-day operation of culinary, stewarding, and hygiene with managing 11 chefs and 5 kitchen porters. Responsible for the overall management of the kitchen, ensuring that daily Checks are done along with managing the junior team members. Creating menu items, recipes and developing dishes ensuring variety and quality. Manage the controls of storage of all food items by minimizing spoilage, Par levels of stock, daily production lists, waste, and exercising strict Portion control to minimize cost impact on the business. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines. Liaising and negotiating with suppliers for the best products at the lowest prices. Dealing with customer needs, feedback, complaints, and suggestions. Monitored line processes to maintain consistency in quality, quantity, and presentation and assist in hiring and training the kitchen team Estimating costs and ensuring all purchases come within budget. Being responsible for food hygiene practices, DM Regulations, and the HACCP system. Aligned seasonal plans with ingredient availability and key area events for optimal promotions, Theme nights, and events. Culinary Summary: Core Competencies: IT & Soft Skills: Culinary Experience: 2 More into financial facts– yearly budget, CAPEX, monthly food cost, and monthly staff payroll. Ensuring that the kitchen is kept in a hygienic condition, meets the relevant food safety regulations, and performs waste management.