- Oversee daily food preparation, ensuring all dishes are prepared and presented to a high standard.
- Maintain the highest standards of food quality, taste, presentation, and hygiene.
- Lead and manage kitchen staff, including sous chefs, line cooks, and prep cooks.
- Oversee the ordering of ingredients and supplies, ensuring the kitchen has sufficient stock and that items are ordered in a cost-effective manner.
- Monitor food handling, storage, and cleanliness in the kitchen.
- Create and manage the kitchen budget, controlling food and labor costs.
