The Restaurant Chef is responsible for overseeing the daily operations of the kitchen for our F&B Outlets, ensuring the highest standards of food preparation, presentation, and service. This role includes menu development, staff supervision, cost control, and compliance with health and safety regulations, while delivering a memorable dining experience to guests. Responsibilities: • Plan, prepare, and execute high-quality dishes in line with restaurant standards. • Develop and update seasonal menus, specials, and banquet/event offerings. • Supervise, train, and schedule kitchen staff to maintain efficiency and consistency. • Monitor food quality, portion control, and presentation for every plate leaving the kitchen. • Manage inventory, order supplies, and control food costs to meet budgetary goals. • Ensure strict adherence to health, safety, and sanitation standards. • Collaborate with management to create specials, promotions, and event menus. • Maintain a clean, organized, and safe kitchen environment. • Address guest feedback professionally and promptly, working to resolve issues. • Foster a positive, team-oriented culture in the kitchen. Qualifications: • Proven experience as a Chef, Sous Chef, or in a similar culinary leadership role. • Strong knowledge of culinary techniques, kitchen operations, and food safety standards. • Excellent leadership, communication, and organizational skills. • Ability to work under pressure in a fast-paced environment. • Flexible schedule, including evenings, weekends, and holidays as needed. Physical Requirements: • Ability to stand for long periods of time. • Lift up to 50 lbs as needed. • Work in a warm, fast-paced kitchen environment. Compensation: $50,000 - $60,000 yearly

• Plan, prepare, and execute high-quality dishes in line with restaurant standards. • Develop and update seasonal menus, specials, and banquet/event offerings. • Supervise, train, and schedule kitchen staff to maintain efficiency and consistency. • Monitor food quality, portion control, and presentation for every plate leaving the kitchen. • Manage inventory, order supplies, and control food costs to meet budgetary goals. • Ensure strict adherence to health, safety, and sanitation standards. • Collaborate with management to create specials, promotions, and event menus. • Maintain a clean, organized, and safe kitchen environment. • Address guest feedback professionally and promptly, working to resolve issues. • Foster a positive, team-oriented culture in the kitchen.