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.