Plan, prepare, and present a diverse range of dishes from multiple cuisines.

Develop and innovate new recipes while maintaining the authenticity of traditional dishes.

Oversee daily kitchen operations, including food preparation, cooking, and plating.

Ensure consistency in taste, portion size, and presentation of dishes.

Manage food costs and minimize wastage through effective inventory control.

Collaborate with the management team to plan special menus, events, and promotions.

Stay updated with global culinary trends and incorporate them into the menu.

Maintain a clean, organized, and safe kitchen environment, adhering to health and sanitation standards.