- Plan, develop, and update menus, including seasonal and signature dishes
- Oversee daily kitchen operations and make sure every dish meets the restaurant’s quality and presentation standards
- Recruit, train, schedule, and supervise kitchen staff (sous chefs, line cooks, kitchen assistants)
- Develop standardised recipes and SOPs so dishes stay consistent across shifts
- Manage food costing, menu pricing input, and kitchen budget to meet target food cost margins
- Order ingredients, manage suppliers, and control inventory to minimise wastage
- Ensure full compliance with SFA food safety and hygiene regulations and maintain kitchen cleanliness
- Maintain kitchen equipment and arrange repairs or replacements when needed
- Work with management on new menu launches, promotions, and operational improvements
- Handle customer feedback related to food quality and take corrective action
