Menu Development:

Planning and designing menus, considering customer preferences, seasonal ingredients, and budget constraints.

Recipe Development:

Creating new recipes and adapting existing ones to meet specific needs or dietary restrictions.

Food Preparation:

Ensuring ingredients are fresh, properly stored, and prepared according to recipes.

Cooking Techniques:

Mastering various cooking techniques to prepare dishes to the highest standards.

Presentation:

Presenting dishes attractively and ensuring they meet quality standards.

Kitchen Management and Staff Supervision:

Kitchen Operations:

Overseeing all aspects of kitchen operations, including food preparation, cooking, and cleaning.

Staff Supervision:

Supervising and coordinating the activities of kitchen staff, including cooks, kitchen assistants, and dishwashers.

Training:

Training kitchen staff on food preparation techniques, safety procedures, and hygiene standards.

Delegation:

Delegating tasks effectively to ensure smooth and efficient kitchen operations.

Inventory Management:

Monitoring food stock levels, placing orders, and ensuring efficient inventory management.