· 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 continuous workflow by ensuring coordination between hot, cold, and other kitchen sections.
· Ensure proper storage of products, monitor expiration dates, and minimize waste.
· Strictly adhere to 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 food served to guests meets taste, quality, and visual standards.
· Strengthen teamwork within the kitchen, and guide and support auxiliary staff.
· Contribute to overall guest satisfaction by ensuring that orders are prepared correctly and on time.
· Assist management in the process of ordering food products and inventory management.
· Comply with workplace discipline, safety, and cleanliness regulations.