- 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.
