** ****Develop innovative and appealing menus that align with the restaurant's concept and customer preference **** **

Regularly update menus to incorporate seasonal ingredients and culinary trends.** **

**Oversee the preparation and cooking of all menu items to ensure consistency, quality, and adherence to established standards. **** **

Monitor portion control and presentation of dishes.** **

**Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants. **** **

**Provide training and guidance to enhance the skills and performance of the kitchen **** **

**Implement and maintain quality control measures to ensure that all food items meet the highest standards of taste, presentation, and safety. **** **

Conduct regular taste tests and inspections of prepared dishes.** **

Ensure quality stock controls by use of FIFO system.** **

** Collaborate with front-of-house staff to ensure seamless coordination between the kitchen and dining areas. **** **

Address customer feedback and preferences.** **

**Enforce strict hygiene and sanitation standards in the kitchen. **** **

Ensure compliance with health and safety regulations, including the proper handling and storage of Food.** **

**Calculate and analyse the costs associated with menu items to determine pricing strategies. **** **

Adjust menu prices as needed to maintain profitability** **

**Stay updated on culinary trends and industry developments. **** **

Introduce new and innovative cooking techniques and menu items.** **

** **

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

• Staying up-to-date with culinary trends and kitchen processes

• Dealing with suppliers and ensuring that they supply quality goods at affordable prices

• Managing the inventory and ordering stock as needed

• Overseeing the maintenance of kitchen equipment and organising repairs when needed

• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary

• Developing new dishes and overhauling menus to attract more clientele

• Ensuring that guests receive excellent service and enjoy their culinary experience