- Design and create menus that align with the restaurant's
concept and customer preferences.
- Develop new recipes and refine existing ones to maintain high
standards of quality and presentation.
- Adjust menu offerings based on seasonal availability and
customer feedback.
- Monitor food quality, presentation, and taste to ensure
consistency and high standards.
- Maintain compliance with food safety regulations, including
proper handling, storage, and sanitation.
- Conduct regular inspections to ensure cleanliness and
organization in the kitchen.
