Details.
Manage and oversee restaurant kitchen operations, including food cost management, menu planning, and the development and creation of new products. Supervise food preparation and production to ensure food quality standards are met and delivered. Hold supervisory authority over recruitment, discipline, termination, and staff performance assessment. Train the back-of-house team in cooking techniques and proper equipment usage while ensuring compliance with sanitation, food safety, and hygiene standards under the company's SOP.