Food preparation and cooking: Prepare and cook dishes according to recipes and standards, using appropriate culinary techniques to ensure high quality and proper temperature.
Menu development: Plan and create menus, which may involve developing new dishes and ensuring they meet both taste and presentation standards.
Kitchen management: Oversee daily kitchen operations, ensure the cleanliness and sanitation of the kitchen and equipment, and maintain a safe and productive work environment.
Staff supervision and training: Manage, supervise, and train kitchen staff, including delegating tasks, creating schedules, and coaching them to improve their skills.
Inventory and cost control: Manage food inventory, control portion sizes, and monitor and order supplies to stay within budget.
Quality assurance: Ensure all food is cooked to the correct temperature, inspect deliveries, and conduct quality checks on ingredients and finished dishes.
