Directs daily food preparation, service, and delivery, maintaining high standards for taste, presentation, and nutrition.
Trains, schedules, and evaluates kitchen staff; fosters a team environment.
Monitors expenditures, manages inventory, and controls food/labor costs to meet financial goals.
Ensures strict adherence to health, sanitation, and safety regulations.
Plans menus based on client needs, nutritional guidelines, and budget.
Procures food, supplies, and equipment from suppliers.
