· Execute the daily operations of the restaurant kitchen based on principles of high quality and efficiency
· Prepare all dishes on the menu in accordance with approved recipes, standards, and presentation guidelines
· Maintain a seamless workflow by ensuring coordination between hot, cold, and other kitchen sections
· Ensure proper storage of products, monitor expiration dates, and minimize waste
· Fully comply with food safety and hygiene standards (HACCP and internal procedures)
· Monitor the proper use and technical condition of kitchen equipment
· Demonstrate a creative approach and provide suggestions for the development of new menus and dishes
· Ensure that the taste, quality, and visual presentation of dishes served to guests meet standards
· Strengthen teamwork within the kitchen, provide guidance, and support auxiliary staff
· Contribute to overall guest satisfaction by ensuring that orders are prepared accurately and on time
· Support management in the processes of ordering food products and inventory management
· Adhere to discipline, safety, and cleanliness regulations in the workplace
