Responsible for overall operations, strategic planning, and menu development, rather than daily cooking. They manage kitchen staff, handle budgeting, food costs, and inventory, and ensure high-quality food standards. Often acting as a corporate manager, they may oversee multiple outlets in hotels or large restaurant groups.

Key Responsibilities and Roles:

• Menu & Culinary Development: Creating, testing, and pricing dishes.
• Administrative Management: Budgeting, managing food costs, purchasing supplies, and negotiating with vendors.
• Leadership & Staffing: Hiring, training, scheduling, and mentoring kitchen personnel (including sous chefs).
• Quality & Safety Control: Ensuring compliance with health codes and maintaining food quality standards.