Seeking a highly experienced, creative, and operationally strong Head Chef to lead and develop kitchen operations, combining culinary expertise, menu development, strong leadership, and professional kitchen management according to international hospitality and food-safety standards. Key responsibilities include full operational leadership of the kitchen, managing and training the kitchen team, developing new menus/recipes/concepts across various cuisines, creating standardized recipes and production guidelines, establishing and improving kitchen SOPs and controls, implementing HACCP and ISO-aligned food-safety standards, ensuring hygiene/sanitation/allergen/traceability compliance, managing food costs and profitability, overseeing inventory and supplier quality, developing kitchen layouts and workflows, conducting inspections and quality checks, preparing for audits, and working with management on menu strategy and cost optimization. Requirements: proven experience as Head Chef, Executive Chef, Senior Sous Chef, or equivalent; strong leadership and people-management skills; ability to independently develop multi-cuisine menus; knowledge of SOP development, HACCP, ISO standards; food costing and inventory expertise; excellent organizational and problem-solving skills; hands-on leadership approach. Experience with reputable restaurant groups, hotels, or structured F&B operations highly preferred.