Oversee the overall culinary operations of the establishment, ensuring the highest standards of food quality, presentation, and taste.

Develop and implement innovative and appealing menu items, considering customer preferences, dietary restrictions, and seasonal ingredients.

Stay abreast of culinary trends and industry best practices to continuously enhance the menu offerings and maintain a competitive edge

Recruit, train, and manage kitchen staff, including chefs, cooks, and kitchen assistants.

Provide leadership and guidance to the culinary team, fostering a positive and collaborative work environment.

Conduct regular performance evaluations, set goals, and implement strategies for professional development.

Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.

Ensure compliance with food safety and sanitation standards, as well as adherence to health regulations.

Monitor and manage inventory levels, order supplies, and control costs to meet budgetary constraints.

Implement and maintain quality control procedures to ensure consistency in food preparation and presentation.

Collaborate with the management team to develop and update the menu, considering customer preferences, dietary trends, and budgetary constraints.

Interact with guests to gather feedback, address concerns, and ensure a positive dining experience.

Collaborate with front-of-house staff to coordinate and execute special events, promotions, and themed nights.

Create and test new recipes, ensuring they meet the desired quality and taste standards.

Adjust menu items based on customer feedback, market trends, and seasonal availability.

Conduct regular tastings and inspections to ensure all dishes meet the established standards.