. Ensuring that all food is of excellent quality and served in a timely manner.
· Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
· Overseeing all kitchen operations.
· Coordinating kitchen staff and assisting them as required.
· Training staff to prepare and cook all the menu items.
· Taking stock of ingredients and equipment, and placing orders to replenish stock.
· Enforcing safety and sanitation standards in the kitchen.
· Creating new recipes to keep the menu fresh.
· Keeping up to date with industry trends.
· Receiving feedback and making improvements where necessary.
