- 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
