Lead and motivate the kitchen team, including sous chefs, line cooks, and assistants, ensuring smooth workflow and discipline.

Plan, design, and update menus, incorporating seasonal, specialty, and customer-preferred dishes.

Supervise food preparation to ensure consistency, taste, presentation, and portion control.

Manage inventory, order supplies, maintain vendor relationships, and control kitchen costs to reduce wastage.

Enforce strict hygiene, food safety, and workplace safety standards, conducting regular checks.

Organize kitchen operations efficiently, schedule staff, and coordinate with front-of-house teams for seamless service.

Innovate with new recipes, cooking techniques, and presentation styles to enhance the menu.

Communicate effectively with management, suppliers, and staff, handling customer feedback and implementing improvements.