Key Responsibilities:

• Supervise and lead kitchen staff during daily operations.
• Ensure all food is prepared and served according to company standards and recipes.
• Monitor food quality, portion control, and presentation.
• Maintain cleanliness, sanitation, and food safety standards in the kitchen.
• Manage inventory levels and ensure proper storage of ingredients and supplies.
• Coordinate ordering and receiving of kitchen stocks.
• Minimize food waste and control kitchen costs.
• Train, coach, and evaluate kitchen team members.
• Create work schedules and assign duties to kitchen staff.
• Ensure kitchen equipment is properly maintained and report any issues promptly.
• Collaborate with management to improve kitchen efficiency and customer satisfaction.