CHEF

Menu planning: 

Developing and designing new menus, creating recipes, and planning specials. 

Food preparation and cooking: 

Preparing ingredients, cooking dishes according to recipes, and ensuring high-quality presentation. 

Kitchen management: 

Overseeing all kitchen operations, ensuring a smooth and timely workflow, and creating prep lists. 

Inventory and cost control: 

Managing food stock, inspecting deliveries, ordering supplies, and minimizing waste. 

Hygiene and safety: 

Maintaining strict hygiene and cleanliness standards in the kitchen and ensuring compliance with health codes. 

Equipment maintenance: 

Inspecting, maintaining, and cleaning kitchen equipment, and ordering new equipment as needed.

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