Menu Development: Design and develop a diverse menu that appeals to the restaurant's target audience, incorporating local and international cuisine with a focus on fresh, high-quality ingredients.
Food Preparation and Presentation: Oversee the preparation, cooking, and presentation of food, ensuring that all dishes are prepared to the highest standards of taste, quality, and appearance.
Kitchen Management: Supervise the day-to-day operations of the kitchen, including staff scheduling, inventory management, and ensuring that the kitchen is clean, organized, and complies with health and safety regulations.
Staff Training and Development: Train and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants, to ensure consistency in food preparation and adherence to recipes and presentation standards.
Quality Control: Maintain high standards of food quality, taste, and consistency. Regularly inspect dishes for quality and presentation, making adjustments as needed.
Cost Management: Manage food costs by overseeing inventory, minimizing waste, and ensuring that portion sizes are controlled. Work with suppliers to source high-quality ingredients at the best prices.
Menu Costing and Pricing: Calculate the cost of menu items and set appropriate pricing to ensure profitability while providing value to customers.
Special Events: Collaborate with the event coordinator to create special menus for events, catering services, and seasonal promotions. Ensure that these offerings align with the restaurant's brand and customer expectations.
Health and Safety Compliance: Ensure that all kitchen operations comply with local health and safety regulations, including proper food storage, hygiene practices, and kitchen cleanliness.
Gmail
Yahoomail