- Lead, mentor, and manage the culinary team.
- Develop and plan menus and daily specials.
- Create prep lists for the kitchen crew.
- Manage food costs and inventory.
- Maintain standards for food storage, rotation, quality, and appearance.
- Ensure compliance with applicable health codes and regulations.
- Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.
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