Oversee menu development, ensuring alignment with regional tastes and corporate standards.

Manage kitchen operations across multiple locations, ensuring efficiency and quality.

Train and mentor culinary teams on new recipes, techniques, and food safety protocols.

Conduct regular audits of kitchen practices to maintain hygiene and quality standards.

Source local ingredients and negotiate with suppliers to optimize costs and quality.

Develop and implement cost-control measures to maximize profitability in regional kitchens.

Create innovative dishes that cater to local preferences while adhering to brand guidelines.

Monitor customer feedback and adjust menus to enhance satisfaction and drive sales.

Ensure compliance with all food safety regulations and health codes in regional outlets.

Collaborate with marketing teams to promote new menu items and culinary events.

Manage inventory levels and minimize food waste across all regional kitchens.

Prepare reports on kitchen performance, including food costs, waste, and customer feedback.

Develop innovative menus reflecting regional tastes and corporate standards.

Ensure consistent food quality and presentation across all regional units.

Oversee kitchen operations, ensuring efficiency and adherence to hygiene standards.

Train kitchen staff on new recipes, techniques, and safety protocols.

Manage food costs and minimize waste without compromising quality.

Negotiate with suppliers to secure the best prices for high-quality ingredients.

Adapt corporate menus to suit local preferences and ingredient availability.

Ensure all kitchens comply with health, safety, and sanitation regulations.

Analyze kitchen performance data to identify areas for improvement.

Standardize recipes to ensure consistency across all regional locations.

Oversee the maintenance and repair of kitchen equipment.

Gather and analyze customer feedback to improve menu offerings.