Menu Development
- Create and develop innovative and appealing menus that align with the restaurant's concept and target audience.
- Stay updated on culinary trends, seasonal ingredients, and new cooking techniques to keep the menu fresh and exciting.
Quality Control
- Monitor food quality and presentation to ensure consistency and high standards are maintained.
- Conduct regular tastings and evaluations of dishes to identify areas of improvement.
Cost Control
- Manage food costs effectively to meet budgetary constraints.
- Source ingredients wisely, negotiate with suppliers, and control inventory to minimize waste.
Scheduling
- Create and manage kitchen schedules to ensure adequate staffing levels. during peak hours and efficient operations during slower periods.
Adherence
- Ensure compliance with health and safety regulations, sanitation. standards, and other relevant local and national guidelines.
Creative Inputs
- Bring creativity and innovation to the kitchen, contributing to the development of new dishes and culinary concepts.
