1. In charge of planning and developing menus that appeal to customers while meeting the restaurant's financial goals.
2. Responsible for selecting ingredients, creating recipes and designing menus that offer a variety of dishes that cater to different tastes and dietary requirements.
3.Consider food costs and ensure that menu items are priced appropriately to maintain profitability while providing good value to customers.
4. Update the menus regularly to keep up with seasonal changes and incorporate new ingredients and cooking techniques.
