Job Summary Leads the planning, development, and execution of multi-cuisine menus (e.g., European, Asian, Middle Eastern), ensuring high-quality standards, consistency, and innovation across all kitchen operations. Manages staff, controls costs, and aligns culinary output with brand identity.???? Key Responsibilities Culinary Leadership Design and update international menus across multiple cuisines Maintain authenticity while adapting dishes to local tastes Standardize recipes, portioning, and presentation Oversee food preparation and plating during service Kitchen Operations Manage daily kitchen activities and workflow Ensure compliance with food safety and hygiene standards (e.g., HACCP) Monitor inventory, ordering, and supplier relationships Control food costs and minimize waste Team Management Recruit, train, and supervise chefs and kitchen staff Schedule shifts and manage performance Foster teamwork and a high-performance kitchen culture Quality Control Ensure consistency in taste, presentation, and portion sizes Conduct regular tastings and audits Handle customer feedback related to food quality Innovation & Trends Research global food trends and integrate new ideas Develop seasonal or themed menus Collaborate with management on promotions or events???? Required Skills & Qualifications Education & Experience Culinary degree or equivalent professional training7–10+ years of experience, including leadership roles Experience with multiple international cuisines Technical Skills Strong knowledge of global cooking techniques Menu engineering and cost control Food safety and sanitation standards Soft Skills Leadership and team management Time management and multitasking Creativity and adaptability Strong communication skills