HEAD

Menu Planning & Preparation: Designing or executing menus, ensuring food quality, and managing flavor profiles.

Staff Supervision: Overseeing and training kitchen staff, delegating daily prep and cleaning tasks.

Inventory & Ordering: Tracking food inventory, purchasing ingredients, and minimizing kitchen waste.

Quality & Safety: Conducting taste tests, visually inspecting dishes, and upholding personal hygiene and safety protocols.

Expediting: Acting as the liaison between front-of-house and back-of-house to coordinate food orders and table timing during busy shifts