Head chef troubles
Time to have a man to man talk with the owner---
If you are in over your head---there are solutions.
Everyone faces challenges---finding solutions is what separates the successful from the failures.
Could be training/schooling---a little extra help so you have time to experiment ---bringing in a fine cook to help develop new menu items---
Talk to the owner---he may have an idea.
Your first job is to control the inventory. Write everything down and have stock levels for everything. Take control of purchasing. Not too much, not too little so you run out. This is a fine line.
Then control quality at every step of the way. Start with, of course, the inventory. Then what happens to the inventory one step out of storage, ie., you say the coatings, take control of that. Make sure you're not doing too much and throwing away a lot, or doing too little and having to rush it (quality suffers). Etc. etc.
Give yourself some time to be creative. The first two things will go a long way.
Control is absolutely the most important thing.
Yeah this is a bit baffling. Where is the owner involvement?
It's always best to know what happened to your predecessor, so you don't make the same mistakes. Everyone's advice so far is solid, don't worry about changing your menu so often. Find some dishes that are yours and that are hits and run with them till you get things smoothed out, if your feeling frisky make specials. Ask the owner lots of questions....LOTS; and write everything down. That's their job, to make sure their managers (you) know what todo or at least have goals/numbers that they would like achieved. Watch the cost of goods.