Plan, prepare, and cook meals according to menu specifications and customer preferences.

Ensure all dishes are prepared with high quality, taste, and presentation standards.

Supervise and coordinate kitchen staff in daily food preparation and service.

Maintain cleanliness, hygiene, and safety standards in all food preparation areas.

Monitor food inventory, order supplies, and manage stock rotation to minimize waste.

Develop new recipes and improve existing menu items to enhance customer satisfaction.

Ensure all ingredients and meals are stored and handled properly in compliance with food safety regulations.

Control portion sizes and minimize food costs without compromising quality.

Inspect kitchen equipment regularly and report any maintenance or repair needs.

Maintain accurate records of food purchases, stock usage, and kitchen operations.

Ensure meals are served on time, especially during busy hours or events.

Train and guide kitchen assistants and junior staff as required.