Menu Planning and Development: Create innovative and appealing menus, considering dietary needs and seasonal ingredients.

Food Preparation and Cooking: Prepare and cook dishes according to recipes and quality standards, ensuring consistency.

Kitchen Management: Oversee kitchen operations, including inventory, ordering, and waste management to minimize costs.

Hygiene and Safety Compliance: Maintain strict hygiene and safety standards in the kitchen, adhering to food safety regulations.

Staff Training and Supervision: Train and supervise kitchen staff, ensuring they follow recipes, procedures, and hygiene protocols.

Quality Control: Monitor food quality and presentation, making adjustments as needed to meet customer expectations.

Equipment Maintenance: Ensure kitchen equipment is properly maintained and in good working order, arranging for repairs as needed.

Cost Control: Manage food costs and minimize waste through efficient inventory management and portion control.

Customer Service: Address customer inquiries and complaints related to food quality or preparation, ensuring satisfaction.

Recipe Development: Experiment with new recipes and techniques to enhance the menu and culinary offerings.

Supplier Management: Establish and maintain relationships with food suppliers, ensuring quality and timely delivery of ingredients.

Inventory Management: Conduct regular inventory checks to ensure adequate stock levels and minimize spoilage.

Crafting innovative and appealing menus based on seasonal ingredients and dietary needs.

Preparing ingredients and cooking dishes according to recipes and quality standards.

Applying advanced cooking techniques to create high-quality and visually appealing dishes.

Overseeing kitchen operations, including inventory, staff scheduling, and hygiene standards.

Ensuring consistent food quality, taste, and presentation across all dishes.

Maintaining a clean and sanitary kitchen environment, adhering to food safety regulations.

Managing food inventory, ordering supplies, and minimizing waste to control costs.

Training and supervising kitchen staff to ensure efficient and high-quality food preparation.

Creating and testing new recipes to enhance the menu and cater to customer preferences.

Ensuring kitchen equipment is properly maintained and functioning efficiently.

Addressing customer inquiries and feedback to improve dining experience.