🔹 Key Responsibilities
Food Preparation & Cooking
Prepare and cook dishes according to recipes or personal style while maintaining high quality and presentation standards.
Menu Planning
Design menus, create new recipes, and ensure variety and innovation in dishes.
Kitchen Management
Oversee kitchen operations, including organizing workflow and ensuring efficiency during service.
Staff Supervision
Train, guide, and manage kitchen staff such as line cooks and assistants.
Inventory & Ordering
Monitor stock levels, order ingredients, and ensure freshness of supplies.
Quality & Hygiene Control
Follow food safety standards and maintain cleanliness in compliance with health regulations.
Cost Control
Manage food costs, minimize waste, and stay within budget.