RESTAURANT MANAGER
- Control and direct the food preparation process to ensure consistency and quality
- Approve and refine dishes before service to maintain high culinary standards
- Manage and collaborate with chefs across all levels to optimize kitchen performance
- Create and develop menu items and recipes to ensure variety and quality offerings
- Determine food inventory requirements, manage stocking, and place orders efficiently
- Ensure the kitchen complies with all sanitary and food safety regulations
- Oversee health and safety practices within the kitchen environment
- Implement and maintain food hygiene standards consistently