Menu Planning & Development:
Design and innovate menu items based on seasonal ingredients and customer preferences.
Ensure nutritional balance, taste, and presentation of food items.
Food Preparation & Cooking:
Prepare meals according to recipes and restaurant standards.
Supervise the preparation and presentation to maintain consistency and quality.
Team Supervision & Training:
Manage kitchen staff including cooks, sous chefs, and assistants.
Train new kitchen staff and maintain staff discipline and motivation.
Inventory & Cost Management:
Monitor inventory levels and order supplies as needed.
Control food costs and reduce wastage.
Kitchen Hygiene & Safety:
Enforce cleanliness and sanitation standards in accordance with health regulations.
Ensure the proper maintenance of kitchen equipment.