Menu Planning and Development:

• Collaborate with management to develop menus that meet nutritional guidelines, budgetary constraints, and customer preferences.
• Create recipes, portion sizes, and production schedules for the kitchen team.

Food Production:

• Oversee the preparation, cooking, and presentation of meals.
• Ensure consistency in taste, quality, and portion sizes.
• Monitor food inventory and place orders for ingredients as needed.
• Supervise kitchen staff to ensure efficient workflow and adherence to recipes and quality standards.
• Implement and maintain food safety and sanitation standards, including HACCP guidelines.

Team Leadership:

• Train, mentor, and motivate kitchen staff.
• Schedule kitchen staff shifts and allocate responsibilities.
• Conduct performance evaluations and provide feedback for improvement.

Quality Control:

• Conduct regular inspections to ensure food quality, freshness, and proper storage.
• Address any issues with food quality or presentation promptly.
• Work with the team to minimize food waste and maximize efficiency.

Health and Safety Compliance:

• Ensure compliance with all health and safety regulations.
• Maintain cleanliness and organization of the kitchen.
• Monitor equipment maintenance and functionality.

Cost Control:

• Manage food costs by minimizing waste and controlling portion sizes.
• Collaborate with management to develop strategies for cost reduction while maintaining quality.