Chef

-Ensuring that all food is of excellent quality and served in a timely manner.
-Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
-Overseeing all kitchen operations
-Coordinating kitchen staff, and assisting them as required.
-Overseeing stock rotation and minimizing waste to achieve cost efficiency.
-Creating new recipes to keep the menu fresh.
-Monitoring the condition of equipment and ordering maintenance and repairs
-Inspecting food for quality standards before it leaves the kitchen