Oversee food stock levels, manage inventory efficiently, and minimize waste to maintain cost-effectiveness.
Ensure all food preparation adheres to strict health, safety, and hygiene regulations.
Supervise and train kitchen staff to promote effective teamwork and maintain smooth kitchen operations.
Monitor portion sizes, control food costs, and manage ingredient sourcing to optimize profitability.
Assist in menu development by incorporating seasonal ingredients and staying updated with culinary trends.
Collaborate with front-of-house staff to provide guests with a seamless and enjoyable dining experience.