Lead and manage the entire kitchen operation, ensuring high standards of food quality, presentation, and consistency.Design and update menus based on seasonal availability, customer preferences, and market trends.Supervise, train, and mentor kitchen staff, fostering a productive and professional work environment.Ensure compliance with food safety and hygiene regulations (HACCP standards).Control food costs, manage inventory, and minimize waste to meet budget targets.Oversee procurement of ingredients and maintain relationships with suppliers.Coordinate with restaurant management to plan special events, promotions, and new offerings.Monitor kitchen equipment and ensure proper maintenance and safety procedures.Maintain cleanliness and organization of the kitchen at all times.Handle customer feedback related to food quality and make necessary improvements