Kitchen Leadership Supervise and coordinate all kitchen staff.
Menu Creation & Execution Develop and refine recipes, ensuring high-quality dishes.
Food Preparation & Presentation Maintain consistency, taste, and visual appeal.
Inventory & Cost Control Monitor stock levels, order ingredients, and manage food costs.
Hygiene & Safety Compliance Ensure kitchen meets health and safety regulations.
Staff Training & Scheduling Train new employees and manage kitchen shifts.
Collaboration with Management Work with restaurant owners, managers, or the Executive Chef to align culinary goals.