Menu Planning and Development: Create innovative and appealing menus that reflect current culinary trends and cater to diverse tastes.

Food Preparation and Cooking: Oversee and participate in the preparation and cooking of dishes, ensuring high quality and consistency.

Kitchen Management: Manage kitchen operations, including inventory control, ordering supplies, and maintaining equipment.

Staff Training and Supervision: Train and supervise kitchen staff, ensuring they adhere to food safety standards and culinary techniques.

Quality Control: Ensure all dishes meet the restaurant's quality standards for taste, presentation, and hygiene.

Cost Management: Control food costs by minimizing waste, optimizing recipes, and negotiating with suppliers.

Recipe Development: Develop and document new recipes, ensuring they are scalable and cost-effective.

Food Safety and Hygiene: Enforce strict food safety and hygiene standards to prevent foodborne illnesses.

Customer Interaction: Interact with customers to gather feedback and address any concerns regarding food quality or service.

Equipment Maintenance: Ensure all kitchen equipment is properly maintained and in good working order.

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

Supplier Negotiation: Negotiate with suppliers to obtain the best prices and quality for food and kitchen supplies.