1. Overall responsibility for Kitchen Operations & Cuisine Leadership Take full ownership of kitchen operations and culinary standards across all outlets under your business unit, reporting results to the General Manager. Implement and maintain standardized recipes, plating guides, and preparation SOPs to ensure 100% brand consistency. Drive menu innovation through seasonal creations and menu engineering to balance food costs with customer appeal. Optimize kitchen workflows and resource allocation to maximize production efficiency and reduce service turnaround times. Oversee the procurement process, forecast supply needs, and manage food costs to hit profitability targets. Lead negotiations and quality control with co-manufacturers and key food suppliers to ensure premium product standards. Liaise with Marketing and Operations to coordinate successful new outlet openings and special culinary events. Support long-term brand development and provide technical expertise for operational and strategic projects. 2. People Management: · Prioritize the recruitment of local and professional talent to build a stable, skilled, and sustainable culinary workforce. · Establish clear leadership behaviors and work standards to foster a culture of professionalism and accountability. · Mentor and develop the culinary leadership team (Senior, Restaurant, and Assistant Chefs)through structured career pathing. · Oversee rigorous performance appraisals based on agreed-upon goals and provide timely, constructive feedback. · Implement workforce planning strategies to optimize labor productivity and manage staff turnover effectively. · Spearhead continuous learning programs covering advanced cooking techniques, equipment handling, and new menu rollouts. · Drive team engagement and loyalty by recognizing excellence and maintaining a positive, collaborative work environment. 3. Food Safety /Sanitation: · Conduct regular inspections of all production areas in all outlets to ensure kitchen opera