• Develop and curate innovative and appealing menus, considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring, training, and scheduling
• Ensure all dishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh and high-quality ingredients
• Monitor kitchen operations to ensure compliance with health and safety regulations
• Create and implement new recipes and culinary techniques
• Manage inventory, control costs, and optimize kitchen efficiency
• Maintain a clean and organized kitchen environment, overseeing equipment maintenance
• Stay informed about culinary trends and incorporate new ideas into the menu
• Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.
• Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
• Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.
• Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.
• Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.
• Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.