Oversee all daily kitchen operations, ensuring smooth service during peak and off-peak periods.

Ensure consistent execution of recipes, plating standards, and portion sizes.

Conduct regular quality checks on food preparation, taste, and presentation.

Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

Collaborate with the Executive Chef and management on menu planning and seasonal specials.

Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.

Conduct food tastings, standardization, and recipe costing for all new menu items.

Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.