● Manage food production across different sections of the kitchen.
● Plan and control food wastage, inventory, and variances.
● Supervise, train, and motivate kitchen staff, ensuring team efficiency.
● Receive and check stock, ensuring quality and accuracy.
● Oversee opening and closing shifts, as per requirements.
● Evaluate and innovate food dishes, ensuring they meet customer expectations.
● Maintain cleanliness and hygiene standards for audit compliance.
● Handle food cost planning and ensure budget adherence.
● Collaborate with other departments to ensure smooth operations.
● Design menus and develop recipes reflecting the culinary style and trends.
● Manage kitchen inventory, ordering, and purchasing to maintain stock levels.