- Menu Planning & Preparation: Design and create daily menus, prep main dishes, bake, and handle specialty meals while accommodating dietary needs.
- Kitchen Management: Supervise kitchen staff (such as line cooks, sous chefs, and dishwashers), coordinate meal service, and manage daily workflow.
- Inventory & Budgeting: Order food supplies and provisions, manage store rooms (dry, cold, frozen), and track kitchen budgets.
- Safety & Hygiene: Ensure strict adherence to food safety, sanitation, and health guidelines, while maintaining clean galleys or work areas.
