Job Responsibilities-
• Take charge of leading the kitchen operation team to ensure the preparation and delivery of high-quality menu items that align with the concept offering.
• Monitor and enforce the implementation of processes and guidelines in Kitchen Operations.
• Train and develop kitchen staff to meet the highest quality standards in meal preparation.
• Organize the positioning of kitchen staff according to operational needs to optimize kitchen efficiency.
• Manage the quality and quantity of kitchen inventory, as well as the products received from suppliers.
• Understand food cost models and their impact on restaurant profitability.
