Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards. Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment. Work closely with the Executive Chef to develop new menu items and innovate existing dishes. Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste. Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control. Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness. Monitor and maintain consistency in food quality during service, ensuring timely delivery. Manage food prep and ensure all stations are set up in a clean and organized manner before service. Handle special dietary requirements and any guest feedback with care and professionalism. Assist in the recruitment and training of new kitchen staff. * Work in collaboration with other departments to ensure seamless restaurant operations.
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