Menu Planning and Development:

1. Designing Menus: Creating and updating menus that reflect seasonal ingredients, customer preferences, and culinary trends.

2. Recipe Development: Experimenting with and perfecting new recipes, ensuring they meet quality and cost standards.

Food Preparation:

1. Cooking: Preparing and cooking a wide variety of dishes, ensuring consistency and quality in taste and presentation.

2. Plating: Ensuring dishes are aesthetically pleasing and meet the restaurant's standards for presentation.

Kitchen Management:

1. Supervising Staff: Leading and managing kitchen staff, including training, scheduling, and delegating tasks.

2. Maintaining Standards: Enforcing high standards of cleanliness, hygiene, and organisation in the kitchen.

3. Inventory Control: Monitoring stock levels, ordering supplies, and managing inventory to minimize waste and ensure freshness.

4. Equipment Maintenance: Ensuring all kitchen equipment is properly maintained and reporting any issues for repair.

Quality Control:

1. Food Safety: Adhering to food safety regulations and practices to prevent food borne illnesses.

2. Consistency: Maintaining consistency in the taste, texture, and appearance of dishes.

Financial Management:

1. Cost Control: Managing food costs by using ingredients efficiently, reducing waste, and finding cost-effective suppliers.

2. Budgeting: Assisting in budgeting for the kitchen, including labor and food costs.

Continuous Improvement:

1. Staying Informed: Keeping up with industry trends, new techniques, and ingredient innovations.

2. Professional Development: Continuing education through workshops, certifications, and culinary events.