Overseeing all aspects of the kitchen operation, including food preparation, cooking, plating, and presentation, to ensure that dishes are prepared to the highest standards of quality, taste, and visual appeal.
Hiring, training, scheduling, and supervising kitchen staff, including chefs, cooks, and kitchen assistants, and providing ongoing coaching, feedback, and development opportunities to foster their professional growth and success.
Collaborating with restaurant management, culinary team members, and vendors to develop seasonal menus, daily specials, and tasting menus that showcase the best ingredients, flavors, and techniques while meeting customer preferences and dietary requirements.
Managing inventory levels, ordering supplies and ingredients, monitoring stock rotation and waste, and controlling food costs to maximize profitability and minimize losses while ensuring that essential items are always available when needed.
Ensuring compliance with all relevant health, safety, and sanitation regulations, standards, and protocols, and implementing appropriate measures to prevent accidents, injuries, and foodborne illnesses in the kitchen and dining areas.

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