Key Responsibilities and Duties
- : Prepare and cook menu items, ensuring consistent quality, taste, and presentation.
- : Create, develop, and update menus and daily specials based on trends, seasonality, and customer feedback.
- : Oversee day-to-day operations, including staff scheduling, training, and supervision.
- : Manage food inventory, ordering supplies, and conducting stock rotation to minimize waste and ensure freshness.
- : Enforce strict compliance with health, safety, and sanitation regulations (HACCP).
- : Monitor food and labor costs to maintain profitability.
- : Train, motivate, and mentor junior chefs and kitchen staff.
