Chef

Menu Planning & Preparation: Develop cohesive menus, determine plating designs, and ensure all dishes are prepared to quality standards. [1, 2] Staff Management: Hire, train, and supervise cooks and kitchen assistants. Coordinate work schedules and delegate daily prep and line cooking tasks. [1] Inventory & Cost Control: Monitor ingredient stock, place orders with vendors, minimize food waste, and adhere to operating budgets. [1, 2] Health & Safety: Enforce strict sanitation regulations and food safety codes to keep the kitchen clean and compliant