CHEF

Menu Development: Plan cohesive, cost-effective menus that balance culinary trends, seasonal availability, and dietary requirements.

Food Preparation: Direct and execute the cooking and plating of dishes while ensuring consistency and quality.

Staff Management: Hire, train, schedule, and mentor kitchen staff, from line cooks to junior assistants.

Inventory & Ordering: Monitor ingredient stock levels, manage food costs, minimize waste, and place orders with suppliers.

Safety & Sanitation: Enforce strict health and hygiene standards, ensuring all food storage and preparation areas comply with local health codes.