Food Preparation & Cooking Plan and prepare meals according to menu and standards. Ensure consistency in taste, presentation, and portion sizes. Develop new recipes and improve existing ones.
Kitchen Management Supervise and coordinate kitchen staff (cooks, assistants, dishwashers). Allocate tasks and ensure smooth workflow during service. Train and mentor junior chefs and apprentices.
Menu Planning Create menus that are creative, seasonal, and cost-effective. Balance customer preferences with food cost and inventory. Consider dietary needs (vegetarian, vegan, gluten-free, halal, etc.).
Quality & Hygiene Control Maintain food safety and sanitation standards (HACCP, NEA, etc.). Check freshness of ingredients before use. Keep kitchen equipment and workstations clean and safe.
Inventory & Cost Control Order and manage stock of raw ingredients. Minimize food wastage and control portion sizes. Monitor food costs to maintain profitability.
Collaboration Work closely with restaurant managers, waitstaff, and suppliers. Coordinate with event or catering teams when needed. Ensure timely delivery of dishes during service hours.
Customer Service (where applicable) Occasionally interact with guests for feedback. Handle special requests or dietary restrictions. Uphold the restaurant's reputation through food quality
