* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.
* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.
* Efficiently managing kitchen inventory to reduce waste and control costs.
* Budgeting and managing food costs to ensure profitability.
* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.
* Designing visually appealing dishes and staying creative with menu offerings.
* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.
