Prepare and cook food according to approved recipes and quality standards.
Plan and develop menus, including seasonal and special dishes.
Supervise and coordinate kitchen staff activities.
Ensure food is prepared and served in a timely manner.
Monitor food quality, taste, and presentation before serving.
Maintain food inventory and place orders as required.
Control food costs, wastage, and portion sizes.
Ensure compliance with food safety, hygiene, and sanitation standards.
Train and guide junior chefs and kitchen assistants.
Maintain cleanliness of kitchen equipment and work areas.
Coordinate with suppliers and vendors for purchasing ingredients.
Handle customer feedback related to food quality and make improvements where necessary.