• Develop and update menus that reflect the culinary vision, style, and theme of the restaurant.
• Create recipes, dishes, and specials that showcase creativity, innovation, and seasonal ingredients.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
• Establish and enforce quality standards, portion sizes, and food presentation guidelines.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Manage inventory levels of food ingredients, supplies, and equipment to minimize waste and control costs....