Create appetizing dishes, balance seasonal ingredients, and set portion sizes.
Kitchen Management: Supervise kitchen staff, organize duty rosters, and train team members.
Inventory & Budgeting: Order raw materials, track stock levels, and control food costs.
Quality & Safety: Enforce strict hygiene standards, inspect food freshness, and check plate presentation.
Prep ingredients and cook menu items using various techniques.
Coordinate workflow between line cooks and servers.
Monitor equipment functionality and request maintenance.Handle special dietary requests and customer feedback
