- Assist on menu creation and development
- Supervising food preparation and presentation
- Managing kitchen staff, including hiring, training, and scheduling
- Ensuring food safety and sanitation standards are met
- Monitoring inventory and ordering supplies
- Maintaining kitchen equipment and facilities
- Developing and implementing cost-saving measures
- Ensuring consistency in food quality and portion sizes
- Collaborating with management on budgeting and financial planning
- Adhering to health and safety regulations
- Handling customer inquiries and special requests regarding food preparation
x
