Menu & Recipe Development: Plan menus, create recent dishes, and develop daily specials, incorporating new ingredients and culinary trends.
Food Preparation: Direct and participate in cooking, seasoning, and plating various dishes, ensuring high quality and appealing presentation.
Kitchen Management: Supervise kitchen staff, delegate tasks, manage inventory, control food costs, and inspect deliveries.
Staff Leadership: Recruit, train, schedule, and motivate kitchen personnel, fostering a positive and productive team setting.
Hygiene & Safety: Enforce strict sanitation practices, maintain clean workstations, and ensure compliance with all health regulations.
Operations: Monitor food stock, order supplies, manage equipment, and resolve operational issues
📌 Chef Bardez (India)
🏢 Soko Bar And Kitchen
📍 India
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