Job Description You’ll lead a kitchen section, contribute to menu development, maintain hygiene standards, and support junior team members while collaborating with the Jnr Sous, Sous, and Executive Chefs. This role requires a creative, adaptable chef with strong leadership skills, current food trend knowledge, and the ability to thrive under pressure in a fast-paced environment. Key Highlights: Prepare food for à la carte dining, in-room service, events, and functions. Lead and train kitchen staff while maintaining high culinary standards. Input on seasonal and special menus. Ensure food safety and hygiene compliance.
