Responsible for overseeing daily kitchen operations, ensuring food quality, consistency, and safety standards. Manages kitchen staff, schedules, inventory, and maintains cleanliness and compliance with health regulations. Oversees food preparation, portioning, and presentation to meet company standards. Controls costs, minimizes waste, and coordinates with other departments to ensure smooth service. Trains and supervises staff to maintain efficiency, teamwork, and high performance. Perform other duties assigned by the Manager.