Kitchen Management : Oversee all kitchen operations, including food preparation, cooking, and presentation. Ensure that the kitchen runs efficiently and meets health and safety regulations.
Staff Supervision : Manage kitchen staff. Delegate tasks effectively and maintain high morale among the team.
Inventory Control : Monitor inventory levels, order supplies, and manage food costs to ensure profitability.
Quality Assurance : Inspect dishes before they are served to ensure they meet the restaurant's standards for quality and presentation.