Participate in training, ensure compliance, and adapt to operational changes.

Supervise team performance, discipline, grooming, and maintain strong employee relationships.

Ensure guest satisfaction, manage allergies, and handle complaints effectively.

Maintain food quality, presentation, storage, portion control, and minimize wastage.

Oversee preparation, requisitions, kitchen closing, cleaning, and equipment maintenance.

Ensure compliance with safety, hygiene, sustainability, and quality management standards.