Develop and implement innovative menus that reflect current culinary trends while meeting the needs of our diverse clientele.Oversee daily kitchen operations, ensuring compliance with health and safety regulations, including proper food handling practices.Manage inventory control to minimize waste and ensure the availability of high-quality ingredients.Supervise and train kitchen staff in food production techniques, shift management, and catering services.Collaborate with the dietary department to create nutritious meal options that cater to specific dietary requirements.Maintain high standards of presentation and taste in all food offerings, ensuring consistency across all dining experiences.Monitor kitchen performance metrics and implement improvements as necessary to enhance efficiency and quality.