Lead the culinary team in creating innovative and seasonal menus that reflect the restaurant's concept and target audience.Ensure the highest standards of food quality and presentation, conducting regular tastings to maintain excellence.Oversee inventory management, including sourcing suppliers, ordering ingredients, and minimizing waste to optimize cost efficiency.Establish and enforce health and safety regulations, ensuring compliance with local food safety standards and protocols.Train, mentor, and develop kitchen staff, fostering a positive work environment that encourages creativity and teamwork.Coordinate with front-of-house staff to ensure seamless service and timely food delivery during peak hours.Implement and refine operating procedures, focusing on efficiency and consistency in food preparation and service.Maintain a strong presence in the kitchen, leading by example and ensuring hands-on involvement in daily operations.Analyze customer feedback and sales data to continuously improve menu offerings and dining experiences.