Description:
1. Preparing, cooking, and presenting high-quality dishes according to menu specifications.
2. Managing and overseeing the kitchen's daily operations.
3. Developing and creating new menus, including seasonal specials.
4. Ensuring that food safety and hygiene standards are maintained at all times in compliance with health regulations.
5. Managing inventory, ordering food supplies, and ensuring stock rotation.
6. Supervising kitchen staff, providing training, and ensuring all staff are aware of their responsibilities.
7. Ensuring all kitchen equipment is used and maintained properly.
8. Monitoring and managing food costs, ensuring the kitchen remains within budget.
9. Collaborating with front-of-house staff to ensure timely and accurate service delivery.
10. Handling customer complaints and feedback regarding food quality and service, ensuring customer satisfaction.