- Manage and supervise the kitchen team to ensure effective food preparation and service.
- Develop and implement menus catering to diverse customer needs and dietary requirements.
- Conduct regular quality checks on food products to maintain high standards of taste and presentation.
- Coordinate with other departments to ensure seamless service delivery.
- Maintain a clean and organized kitchen environment, adhering to health and safety regulations.
- Train and mentor junior staff members to enhance their culinary skills.
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