head chef

Menu Development:

Create and update seasonal Kappo menus, maintaining high standards in taste, presentation, and freshness.

Kitchen Management:

Oversee daily kitchen operations, train staff in Kappo techniques, and ensure food safety and sanitation.

Guest Interaction:

Prepare and present dishes in front of guests, engaging with them to enhance the dining experience.

Inventory & Cost Control:

Source quality ingredients, manage inventory, control costs, and minimize waste.

Collaboration:

Work closely with management on business goals, special events, and promotional activities