• Menu Development : Create and design innovative menus that reflect culinary trends, customer preferences, and seasonal ingredients. This involves balancing creativity with cost efficiency and operational feasibility.
• Kitchen Management : Oversee daily kitchen operations, including food preparation, cooking, and presentation, ensuring that all dishes meet quality standards.
• Staff Leadership : Manage and train kitchen staff, fostering a positive work environment and ensuring effective communication among team members. This includes hiring, scheduling, and performance evaluations.
• Quality Control : Monitor food quality and presentation, ensuring that all dishes are prepared according to established recipes and standards.
• Cost Management : Develop cost-effective menus and manage inventory to optimize profits while maintaining high standards of service.
• Health and Safety Compliance : Ensure that the kitchen adheres to all health and safety regulations, maintaining cleanliness and sanitation standards.