Staff Supervision and Training: Supervising and coordinating the work of kitchen staff, including cooks, chefs, kitchen helpers, and dishwashers. Assigning tasks, providing instructions, and ensuring adherence to recipes, portion sizes, and quality standards. Food Preparation and Production: Overseeing food preparation activities, including cooking, seasoning, and plating dishes to meet customer orders or banquet requirements. Monitoring food presentation and ensuring that dishes are prepared and served according to established recipes and presentation guidelines. Inventory Management: Managing kitchen inventory, including ordering supplies, monitoring stock levels, and controlling food costs. Conducting inventory counts, identifying shortages or surplus items, and coordinating with vendors for timely deliveries. Menu Planning and Specials: Collaborating with chefs and management to develop menu offerings, daily specials, and promotional dishes. Ensuring that menu items are prepared efficiently and consistently to meet customer expectations and dietary preferences. Quality Control and Hygiene: Maintaining high standards of food quality, freshness, and taste through regular inspections and tastings. Enforcing food safety and hygiene regulations, including proper storage, handling, and sanitation practices in compliance with health codes. Kitchen Operations Management: Overseeing kitchen operations during peak hours, ensuring smooth workflow, and managing kitchen resources effectively. Resolving operational issues, addressing customer concerns, and maintaining a positive work environment for kitchen staff. Health and Safety Compliance: Ensuring compliance with health and safety standards, sanitation guidelines, and occupational safety regulations. Conducting regular inspections of kitchen equipment, facilities, and work areas to mitigate risks and maintain a safe environment. Cost Control and Budget Management: Monitoring kitchen expenses, labor costs, and food waste to optimize profitability and budget adherence. Implementing cost-saving measures, portion control strategies, and inventory rotation practices to reduce food waste and improve efficiency. Team Development and Performance: Providing training, coaching, and performance feedback to kitchen staff to enhance skills, productivity, and teamwork. Recognizing and rewarding exemplary performance, addressing performance issues, and fostering a collaborative and motivated work environment. Customer Service Excellence: Ensuring that kitchen operations support exceptional customer service standards, including prompt service delivery and responsiveness to customer preferences. Collaborating with front-of-house staff to maintain seamless communication and coordination in delivering a positive dining experience.