Operational Management: Oversee all aspects of kitchen operations, including inventory, ordering, scheduling, and workflow to ensure efficiency and quality.
Menu Execution: Collaborate with the Head Chef to ensure consistent preparation and presentation of all menu items.
Cost Control: Manage food costs and budgets effectively by monitoring waste, portion control, and supplier relationships. […]
Compliance and Standards: Ensure compliance with health, safety, and hygiene standards in line with regulatory requirements.
Quality Assurance: Maintain the highest standards of food quality, flavor, and...