1.Supervise and lead a team of kitchen staff, including sous chefs, line cooks, and kitchen assistants.

2.Ensure the efficient and organized operation of the kitchen, including food preparation, cooking, and plating.

3.Maintain high standards of cleanliness and sanitation in the kitchen area.

4.Maintain consistency in food quality and presentation by training and coaching kitchen staff.

5.Conduct regular taste tests to ensure that dishes meet our standards for flavor and appearance.

6.Monitor portion control and minimize food wastage.

7.Manage inventory levels by ordering ingredients and supplies as needed while controlling costs.

8.Conduct regular inventory checks and report any discrepancies.

9.Ensure proper storage of perishable and non-perishable goods.

10.Maintain compliance with food safety and health regulations.

11.Implement and enforce safety protocols to prevent accidents and injuries in the kitchen.

12.Keep abreast of industry trends and best practices.