Plan and direct food preparation and culinary activities
Plan menus and set prices adjusting as needed based on the availability of ingredients
Work on fine-tuning recipes or creating new ones to meet high-quality standards
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Train and coach kitchen staff to focus on recipe adherence
Developing unique and cuisine-appropriate menu
Control and direct the food preparation process and any other relative activities
Plan orders of equipment or ingredients according to identified shortages
Be fully in charge of hiring, managing kitchen staff
Check and monitor inventory, including managing the safe storage and preparation of food items and ensuring inventory is kept stocked according to the planned menus
Work with guests to prepare special menus for events
Develop long-term strategies focusing on growth
Troubleshoot arising problems or complaints
Act as restaurant brand ambassador and maintain a professional appearance at all times
Comply with nutrition and sanitation regulations and safety standards

KARLS Group