Menu Planning & Development – Create and update menus, ensuring variety, innovation, and cost control.Food Preparation & Quality Control – Maintain consistency, taste, and presentation of dishes.Kitchen Management – Oversee all kitchen staff, delegate tasks, and maintain smooth operations.Budgeting & Cost Control – Manage food costs, inventory, and minimize waste.Staff Training & Supervision – Hire, train, and mentor chefs, cooks, and kitchen assistants.Compliance & Safety – Ensure health, safety, and hygiene regulations are followed.Supplier & Inventory Management – Source ingredients, negotiate with vendors, and maintain stock levels.

Menu Planning & Development – Create and update menus, ensuring variety, innovation, and cost control.
Food Preparation & Quality Control – Maintain consistency, taste, and presentation of dishes.
Kitchen Management – Oversee all kitchen staff, delegate tasks, and maintain smooth operations.
Budgeting & Cost Control – Manage food costs, inventory, and minimize waste.
Staff Training & Supervision – Hire, train, and mentor chefs, cooks, and kitchen assistants.
Compliance & Safety – Ensure health, safety, and hygiene regulations are followed.
Supplier & Inventory Management – Source ingredients, negotiate with vendors, and maintain stock levels.