Oversee Kitchen Operations: Ensure all kitchen equipment is functioning, manage ingredient inventory and ordering, and maintain cleanliness and hygiene standards.
Staff Management: Handle scheduling, training, and supervising kitchen staff, ensuring they follow safety and operational standards.
Quality Control: Supervise food preparation and presentation, ensuring it meets the restaurant or company's standards.
Cost Control: Manage ingredient usage and inventory to reduce waste and help control food costs.
Communication and Coordination: Work with other departments to ensure smooth service and timely fulfillment of customer orders.
