1 Jobs found

Menu Planning and Creation:Designing and updating the menu based on seasonal ingredients, culinary trends, and customer preferences.Ensuring the menu aligns with the restaurant's concept and theme.Food Preparation and Cooking:Preparing ingredients and cooking dishes according to established recipes and quality standards.Maintaining consistency in taste, portion size, and presentation.Supervision and Team Management:Leading and supervising the kitchen team, including line cooks and sous chefs.Training staff and ensuring everyone follows proper techniques and safety guidelines.Inventory and Cost Control:Managing kitchen inventory to ensure the availability of necessary ingredients while minimizing waste.Controlling food costs by optimizing ingredient usage and negotiating with suppliers.Qual...