Prepare and cook a variety of dishes according to the menu and recipes. Ensure all food is prepared to the highest quality and presentation standards. Maintain a clean and organized kitchen, following all health and safety regulations. Manage food inventory and supplies, ensuring proper storage and rotation of ingredients. Collaborate with the kitchen staff to ensure efficient food production and service. Assist in the development of new recipes and menu items. Adhere to portion controls and prevent food waste. Operate kitchen equipment safely and efficiently. Monitor food stock and place orders as needed. Comply with nutrition and sanitation regulations and safety standards. Keep up to date with culinary trends and kitchen processes.