Key Responsibilities:-
Menu Development: Plan, design, and execute menus featuring dishes from multiple cuisines, incorporating seasonal specials, and ensuring they align with the restaurant's concept and customer appeal.
Staff Management: Recruit, train, motivate, and supervise kitchen staff; delegate tasks, resolve issues, and foster a collaborative team environment.
Operational Oversight: Manage all aspects of kitchen operations, from food preparation and cooking to cleaning, ensuring efficiency and smooth workflow.
Quality Control: Maintain high standards of food quality, taste, and presentation ac…