Key Responsibilities:

• Menu Planning and Development:
• Creating and refining menus, ensuring a balance of flavors, seasonal ingredients, and visual appeal. 
• Kitchen Operations Management:
• Overseeing daily activities, coordinating food preparation, and maintaining hygiene and safety standards. 
• Quality Control:
• Ensuring consistent food quality and presentation, adhering to restaurant standards for taste, appearance, and food safety. 
• Staff Management:
• Hiring, training, supervising, and evaluating kitchen staff, including sous chefs and line cooks. 
• Inventory and Budget Management:
• Ordering and managing inventory of ingredients, equipment, and supplies, while minimizing waste and controlling costs. 
• Food Safety and Sanitation:
• Ensuring adherence to food safety regulations and maintaining a clean, organized, and safe working environment. 
• Collaboration and Communication:
• Working with front-of-house staff, including the restaurant manager, to ensure seamless communication and a positive guest dining experience. 
• Industry Trend Awareness:
• Staying updated on the latest culinary trends and techniques.