Core Responsibilities
- Menu Planning: Create and update recipes, design seasonal menus, and estimate food costs.
- Kitchen Supervision: Train, schedule, and lead line cooks, prep workers, and kitchen staff.
- Food Preparation: Oversee cooking standards, plate presentation, and taste consistency during service.
- Inventory & Purchasing: Order ingredients, track stock levels, and manage supplier relations.
- Safety & Sanitation: Enforce health codes, cleanliness rules, and food safety standards. [1, 2]