Kitchen Management: Oversee all kitchen operations, ensuring that food preparation and presentation meet quality standards.
Menu Creation: Design and develop menus that reflect seasonal ingredients and customer preferences, including testing and standardizing recipes.
Staff Supervision: Hire, train, and manage kitchen staff, including scheduling and conducting performance evaluations to maintain a productive work environment.
Food Safety Compliance: Ensure that all kitchen operations comply with health and safety regulations, maintaining cleanliness and hygiene standards.
Budget Management: Manage kitchen budgets, including food costs, lab...