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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. Controlling and directing the food preparation process. Approving and polishing dishes before they reach the customer. Managing and working closely with other Chefs of all levels. Creating menu items, recipes and developing dishes ensuring variety and quality.
