- Plan menus set culinary directions in collaboration with management.
- Develops new and creative recipes and techniques for food preparation and presentation which meet the high-quality standards of the restaurant.
- Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluate products to assure that quality, price, and related goods are consistently met.
- Schedule and coordinate the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
- Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
- Specifying the ordering of food supplies and prepares inventories, budget forecasts.
- Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
- Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high-functioning kitchens – quality control, safety, sanitation, and cost control.
- Work closely with the management team, attend food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
- Periodically interacts with guests at restaurants and other dining areas.
- Performs other duties as assigned by the Management.
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