_{09th April, 2025}

Responsibilities:

• Oversee all kitchen operations for efficient, high-quality food.
• Create and cost steakhouse menus with premium cuts.
• Manage inventory and order necessary kitchen supplies.
• Train and supervise kitchen staff to maintain standards.
• Ensure strict food safety and sanitation compliance.
• Collaborate with front-of-house for excellent guest service.

• 5+ years chef experience, specifically in a fine-dining or upscale steakhouse.
• Culinary degree or equivalent certification preferred.
• Deep knowledge of steak cuts, cooking, and flavors required.
• Proven ability to lead and manage a kitchen team.
• Strong understanding of food costing and inventory.
• Excellent communication, organization, and problem-solving skills.