Lead and manage the daily operations of the kitchen, ensuring smooth workflow and efficient service.
Plan, develop, and implement menus in line with the restaurant concept, culinary standards, and guest expectations.
Supervise food preparation, cooking, and presentation to ensure consistent quality, taste, portion size, and presentation.
Lead, train, motivate, and develop the kitchen team to maintain high standards of performance and professionalism.
Ensure compliance with food safety, hygiene, sanitation, and HACCP standards at all times.
Monitor food quality, freshness, and proper storage conditions throughout the kitchen.
Manage food costs, portion control, inventory, purchasing, and minimize food waste.
Coordinate with other departments to ensure smooth operations and timely food service.
Handle special requests, VIP requirements, events, and guest preferences when required.
Conduct regular quality checks and ensure that all dishes meet the approved recipes and presentation standards.
Assist in menu engineering, recipe development, costing, and pricing to maximize profitability.

Chef de Cuisine