To guarantee seamless and effective operations, oversee and plan every kitchen activity.
Uphold restaurant standards for food quality, presentation, and consistency.
To guarantee cooperation and excellent performance, train, manage, and inspire kitchen employees.
To avoid shortages and waste, keep an eye on the food inventory, place orders, and control stock levels.
Make sure that all hygienic, safety, and health rules are followed in the kitchen.
Oversee cost control, portion control, and food preparation procedures.