Supervision: Overseeing kitchen staff, including chefs, cooks, and assistants, to ensure smooth operations and adherence to standards.

Menu Planning: Collaborating with the head chef or executive chef to plan menus, develop recipes, and create new dishes that align with the restaurant's concept and appeal to customers.

Inventory Management: Managing inventory levels of food and supplies, conducting regular stock checks, and placing orders to maintain adequate supplies while minimizing waste.

Food Safety and Sanitation: Ensuring compliance with health and safety regulations, maintaining cleanliness and hygiene standards in the kitchen, and implementing proper food handling procedures to prevent contamination.

Quality Control: Monitoring food quality throughout the cooking process, tasting dishes for flavor and presentation, and addressing any issues promptly to maintain consistent quality.

Staff Training and Development: Providing training to kitchen staff on proper cooking techniques, safety procedures, and sanitation practices, and identifying opportunities for skill development and advancement.

Scheduling: Creating and managing kitchen staff schedules, taking into account factors such as staffing levels, peak hours, and employee availability.

Cost Control: Monitoring food and labor costs, implementing measures to reduce waste and improve efficiency, and collaborating with management to set and achieve budgetary goals.

Communication: Maintaining open communication with other members of the management team, front-of-house staff, and suppliers to ensure effective coordination and resolve any issues or concerns.

Problem-solving: Addressing any challenges or emergencies that arise in the kitchen, such as equipment malfunctions, staffing shortages, or customer complaints, and implementing solutions to minimize disruptions to service.