- Oversee and manage the daily operations of the kitchen to ensure efficiency and consistency.
- Maintain exceptional standards of food quality, taste, and presentation at all times.
- Contribute to menu planning, development, and innovation in line with the restaurant’s standards.
- Supervise, mentor, and support junior kitchen team members to enhance performance and skills development.
- Monitor and manage inventory levels to ensure optimal stock control.
- Ensure proper stock rotation and adherence to food safety and storage standards.
- Assist in ordering supplies to support uninterrupted kitchen operations.
