chef

Key Responsibilities

• Menu Planning: Design appealing, cost-effective menus that align with the restaurant's concept and budget.
• Food Preparation: Oversee daily cooking, food presentation, and flavor standards.
• Kitchen Management: Supervise line cooks, delegate station tasks, and manage kitchen workflow.
• Inventory Control: Monitor food stock, place vendor orders, and minimize kitchen waste.
• Safety & Sanitation: Enforce strict health, hygiene, and safety codes across all