Develop and plan menus that suit the restaurant’s style and customer preferences. Select fresh, quality ingredients and ensure proper storage. Prepare, cook, and present dishes according to recipes and portion sizes. Supervise kitchen staff, assign tasks, and provide training to maintain high performance. Monitor kitchen equipment and maintain cleanliness and safety standards. Manage inventory levels, place orders for supplies, and reduce food waste. Control food costs by optimizing ingredient use and minimizing waste. Collaborate with restaurant management to adjust menus and improve offerings. Enforce compliance with health regulations and food safety standards.
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