Job Summary: Lead, plan, and supervise the overall culinary operation, ensuring gastronomic excellence, profitability, and team development. Key Responsibilities: 1. Lead and plan the overall culinary operation. 2. Ensure gastronomic excellence and profitability. 3. Inspire and develop the team. Lead, plan, and supervise the overall culinary operation. The purpose is to ensure gastronomic excellence and departmental profitability, maintaining high standards of quality, hygiene, and operational efficiency, while inspiring and developing the team. unit. * Design and update the menu based on market trends and cost analysis. * Establish and supervise team schedules, performance KPIs, and training plans. * Monitor daily waste and monthly budget compliance. * Ensure every dish leaving the kitchen meets defined standards for taste, temperature, and presentation. * Coordinate with the procurement and dining areas (F\&B) for special events or operational changes. Employment Type: Full-time, Permanent Work Location: On-site