- Plan and develop menus, taking into account seasonal and local ingredients.
- Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
- Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
- Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
- Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
- Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
- Attend industry events and participate in culinary competitions as a representative of the restaurant.
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