1. Kitchen Management: Oversee daily kitchen activities, ensuring top-notch food quality and a clean, organized kitchen following SOP.
2. Menu Improvement: Collaborate with the head chef to create and enhance menu dishes, aiming to boost sales.
3. Team Training: Instruct kitchen staff on cooking techniques and maintaining high standards, promoting teamwork for consistent quality.
4. Ingredient Control: Monitor ingredient levels, assess their quality, and manage kitchen stock to ensure a constant supply of good ingredients.
5. Safety and Cleanliness: Ensure adherence to safety rules, maintain cleanliness, and meet health standards for a safe and healthy workplace.
