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.