Food Safety, Menu Development, Cost Control, recipe creation, Team Leadership, sanitation regulations, performance management, Staff Training, kitchen hygiene practices, plating design

portion control , Kitchen hygiene practices, Food safety regulations, Knowledge of plating presentation, Allergen management, Menu Development, Inventory Management, Cooking techniques across multiple cuisines, Butchery basics, Knife skills, Special-diet preparation, Familiarity with commercial kitchen equipment

Strong people management and team-building skills, Familiar with setting up or scaling kitchen systems and operations, Culinary degree or equivalent hands-on experience, Experience managing multiple kitchen teams or units