Responsible for overseeing all kitchen operations, ensuring consistent food quality, maintaining high hygiene standards, and leading the kitchen team to deliver an exceptional dining experience. This role combines culinary expertise, leadership, and operational management.

1. Kitchen Operations

• Oversee daily kitchen operations and food preparation
• Ensure all dishes are prepared to the highest quality and consistency
• Manage kitchen workflow for efficiency and speed

2. Menu Development

• Design and update menus aligned with the restaurant concept
• Develop new recipes and improve existing dishes
• Monitor food trends and customer preferences

3. Team Leadership

• Lead, train, and supervise kitchen staff (chefs, cooks, kitchen assistants)
• Schedule shifts and manage manpower effectively
• Maintain discipline, teamwork, and a positive kitchen culture

4. Food Quality & Standards

• Ensure strict adherence to food presentation, taste, and portion control
• Maintain consistency across all orders (dine-in, takeaway, delivery)
• Conduct regular quality checks

5. Cost Control & Inventory

• Manage food cost, wastage, and portion control
• Oversee inventory, stock ordering, and supplier relationships
• Ensure optimal stock levels without over-ordering

6. Hygiene & Safety

• Ensure compliance with food safety and hygiene regulations
• Maintain cleanliness and organization of the kitchen
• Enforce proper food handling and storage practices

7. Business Performance

• Work with management on pricing, promotions, and profitability
• Monitor kitchen KPIs (food cost %, prep time, wastage)
• Contribute ideas to improve sales and operational efficiency