Menu Planning: Develop innovative menus, plan daily specials, and create new dishes based on culinary trends and available ingredients.
Food Preparation: Study recipes, gather ingredients, and cook or prepare all types of food, from appetizers to desserts, to a high standard.
Presentation: Ensure food is not only delicious but also aesthetically pleasing and presented correctly to meet customer expectations.
Kitchen Management
Staff Supervision: Lead, mentor, and manage the culinary team, delegating tasks, providing training, and helping with staff scheduling.
Inventory Control: Monitor food stock, check for freshness, discard expired items, and manage food costs to minimize waste.
Order Management: Monitor supplies and equipment, place orders, and sometimes negotiate with vendors to ensure the kitchen has all necessary resources.
Operational and Safety Standards
Quality Assurance: Conduct quality control by tasting dishes to ensure they meet the right standard and flavor profile.
Sanitation and Safety: Ensure compliance with all health, safety, and sanitation regulations within the kitchen area.
Equipment Maintenance: Oversee the maintenance and cleaning schedules for kitchen equipment and work areas.