Prepare and cook food items according to standardized recipes and quality standards.

Ensure food safety and hygiene standards are maintained in the kitchen.

Manage inventory and order food supplies to minimize waste and ensure availability.

Maintain cleanliness and organization of the kitchen and cooking equipment.

Collaborate with other kitchen staff to ensure efficient service and timely food preparation.

Monitor food quality and presentation to meet customer expectations.

Adhere to portion control guidelines to minimize food costs and waste.

Assist in menu planning and development to introduce new dishes and specials.

Train and supervise junior kitchen staff to ensure proper food handling and preparation techniques.

Handle customer complaints and feedback regarding food quality and service.

Design diverse, appealing menus considering costs, seasonality, and dietary needs.

Prepare ingredients, cook dishes, and ensure consistent quality and presentation.

Oversee kitchen operations, manage staff, and maintain hygiene standards.

Monitor food quality, taste, and presentation to meet hotel standards.

Track food supplies, order ingredients, and minimize waste to control costs.

Ensure kitchen equipment is functional, clean, and properly maintained.

Adhere to strict hygiene and sanitation guidelines to ensure food safety.

Train kitchen staff on food preparation, safety, and hygiene protocols.

Implement strategies to reduce food costs without compromising quality.

Address customer feedback and special requests to enhance dining experience.