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