Kitchen Leadership:

· Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.

· Supervise daily kitchen operations, ensuring smooth service and excellent food quality.

· Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.

Menu Development:

· Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant’s culinary concept.

· Develop new recipes and creative dishes to maintain variety and innovation.

· Ensure consistency in food preparation and presentation across all dishes.

Team Management & Training:

· Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.

· Conduct regular performance evaluations and offer feedback to help associate grow professionally.

· Plan and organize associa...