Serving customer, provide excellent dining experience.
Provide leadership and manage restaurant in achieving company goal, sales, manpower, utilities, inventories and other matters related to restaurant daily operations
Overseeing all aspects of the kitchen operation, including food preparation, cooking, plating, and presentation, to ensure that dishes are prepared to the highest standards of quality, taste, and visual appeal.
Hiring, training, scheduling, and supervising kitchen staff, including chefs, cooks, and kitchen assistants, and providing ongoing coaching, feedback, and development opportunities to foster their professional growth and success.
Collaborating with restaurant management, culinary team members, and vendors to develop seasonal menus, daily specials, and tasting menus that showcase the best ingredients, flavors, and techniques while meeting customer preferences and dietary requirements.
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