Menu & Culinary Development: Create, plan, and update menus with innovative, high-quality, and cost-effective dishes.
Kitchen Operations: Oversee daily kitchen operations, including preparation, cooking, and plating, ensuring timely service
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Staff Management: Train, mentor, schedule, and supervise kitchen staff (cooks, sous chefs, stewards).
Inventory & Cost Control: Manage food inventory, order supplies, and control food and labor costs to maintain profitability.
Safety & Sanitation: Enforce strict health, safety, and sanitation standards (e.g., HACCP) in all work