Oversee food preparation, ensuring quality and consistency in every dish.

Manage kitchen staff, including training, scheduling, and performance evaluation.

Create and implement new menu items, considering seasonal ingredients and customer preferences.

Maintain inventory levels, ordering supplies and minimizing waste to control costs.

Ensure compliance with food safety and hygiene standards, adhering to regulations.

Collaborate with the executive chef to plan and execute special events and catering orders.

Monitor and maintain kitchen equipment, scheduling repairs and replacements as needed.

Train new kitchen staff on food preparation techniques and kitchen procedures.

Create innovative menus, considering seasonal ingredients and dietary needs, to attract diverse customers.

Oversee daily kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety standards.

Train and supervise kitchen staff, fostering teamwork and skill development for consistent food quality.

Manage food inventory, minimizing waste and optimizing costs through effective ordering and storage practices.

Maintain high food quality standards, conducting regular checks and addressing any inconsistencies promptly.

Ensure kitchen equipment is well-maintained, scheduling repairs and replacements to prevent operational disruptions.

Control food costs by optimizing recipes, negotiating with suppliers, and minimizing waste in food preparation.

Assist in preparing complex dishes, ensuring precise execution and adherence to culinary standards.

Enforce strict hygiene protocols, ensuring a safe and sanitary environment for food preparation and handling.

Coordinate with food suppliers, ensuring timely delivery of fresh ingredients and maintaining strong relationships.

Standardize recipes for consistency, documenting procedures and ensuring all staff follow established guidelines.

Supervise and coordinate activities of cooks and other kitchen personnel to ensure efficient and high-quality food preparation.

Plan and direct food preparation and culinary activities, including menu development and special event catering.

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

Estimate food consumption and requisition or purchase food supplies, ensuring optimal inventory levels.

Train kitchen staff in food preparation techniques, proper equipment use, and sanitation procedures.

Create and implement innovative menu items and recipes, considering seasonal ingredients and customer preferences.

Oversee food plating and presentation to ensure visual appeal and consistency with established standards.

Manage kitchen budgets and control food costs, minimizing waste and maximizing profitability.

Collaborate with the executive chef and restaurant manager to plan and execute special events and promotions.

Maintain accurate records of food inventory, purchases, and waste to facilitate efficient kitchen operations.

Ensure compliance with all health and safety regulations, including proper food storage and handling.

Troubleshoot kitchen equipment malfunctions and coordinate repairs to minimize downtime.

Evaluate and provide feedback on employee performance, conducting regular performance reviews.

Develop and maintain positive working relationships with suppliers to ensure timely delivery of high-quality ingredients.

Stay updated on culinary trends and techniques, attending workshops and conferences to enhance skills and knowledge.