CHEF

-Hiring and training the kitchen staff team
-Maintaining an accurate inventory of ingredients and placing regular orders
-Inspecting food for quality standards before it leaves the kitchen
-Receiving feedback and making improvements where necessary.
-Taking stock of ingredients and equipment, and placing orders to replenish stock.
-Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
-Creating new recipes to keep the menu fresh.
-Keeping up to date with industry trends.