CHEF

About this role

Responsibilities: Menu Planning: Create appetizing dishes, test recipes, and set portion sizes based on seasonal availability and food costs. Kitchen Management: Lead and coordinate kitchen staff, create work schedules, and maintain a smooth workflow during service. Food Quality Control: Inspect plates for proper taste, temperature, and visual presentation before they leave the kitchen. Inventory and Ordering: Track ingredient stock, place supply orders, and negotiate with food vendors. Safety and Sanitation: Enforce local health codes, proper food storage, and kitchen cleanliness standards. S

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