Staff Supervision: Lead and manage kitchen staff, including cooks, prep cooks, and kitchen helpers. Assign duties, set performance expectations, and provide training and guidance to ensure that all staff members perform their roles effectively. Menu Planning and Development: Work with the head chef or kitchen manager to plan menus, develop recipes, and create new dishes. Consider factors such as seasonality, ingredient availability, and customer preferences when designing menus. Food Preparation: Oversee the preparation and cooking of food according to established recipes and standards. Monitor food quality, portion sizes, and presentation to ensure consistency and adherence to menu specifications. Inventory Management: Manage kitchen inventory, including ordering ingredients and supplies, monitoring stock levels, and minimizing waste. Conduct regular inventory audits and maintain accurate records of food and supplies. Cost Control: Monitor food costs and kitchen expenses to ensure that they align with budgetary guidelines. Implement cost-saving measures such as portion control, waste reduction, and efficient use of ingredients to maximize profitability. Kitchen Hygiene and Safety: Ensure that the kitchen adheres to strict hygiene and sanitation standards at all times. Enforce food safety regulations, cleanliness protocols, and proper handling procedures to prevent contamination and ensure a safe working environment. Equipment Maintenance: Oversee the maintenance and upkeep of kitchen equipment, including ovens, stoves, grills, and refrigeration units. Schedule regular inspections, repairs, and cleaning to ensure that equipment is in optimal working condition. Order Coordination: Coordinate with front-of-house staff to ensure timely preparation and delivery of food orders. Communicate effectively with servers, expediters, and other kitchen staff to maintain smooth workflow during busy service periods. Quality Assurance: Conduct regular inspections of food preparation areas, storage areas, and equipment to ensure compliance with quality standards and regulatory requirements. Address any issues or deficiencies promptly and implement corrective actions as needed. Training and Development: Provide ongoing training and development opportunities for kitchen staff to enhance their culinary skills, knowledge, and professional growth. Conduct training sessions on food safety, menu changes, and new cooking techniques. Problem Solving: Address any issues or challenges that arise during kitchen operations, such as equipment malfunctions, staffing shortages, or customer complaints. Identify solutions, implement corrective measures, and escalate issues to management as necessary. Customer Satisfaction: Monitor customer feedback and satisfaction levels regarding food quality, presentation, and service. Take proactive steps to address any concerns or complaints and ensure that guests have a positive dining experience.