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.

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.