1. Responsible for handling kitchen operations and administrative affairs
2. Execute various work tasks and indicators assigned by the company
3. Strong ability to innovate dishes and make relative adjustments to improve customer satisfaction
4. Take important responsibility for the production, quality, and food costs of the kitchen
5. Maintain inspections within the kitchen area, supervise subordinates, and promptly solve on-site problems
6. Analyze monthly, quarterly, and annual operating conditions, develop various work plans for the kitchen, develop sales plans based on seasons and locations, and create menus
