Lead and manage all kitchen operations to ensure smooth and efficient workflow.

Design and develop menus, ensuring creativity, quality, and cost-effectiveness.

Supervise kitchen staff, provide training, and maintain high performance standards.

Ensure food quality, taste, and presentation meet established standards.

Monitor inventory, control food costs, and manage kitchen supplies efficiently.

Maintain hygiene, sanitation, and food safety standards at all times.

Coordinate with management for planning, budgeting, and special events.

Handle customer feedback related to food and continuously improve offerings.