Chef

Food Preparation & Cooking: Prepare, cook, and present hot and cold dishes to match established recipes and high culinary standards.

Menu Planning: Design creative, balanced, and seasonal menus while managing food costs and budgets.

Kitchen Management: Control inventory, inspect food freshness, order raw materials, and minimize kitchen waste.Staff Supervision: Train, mentor, and schedule kitchen workers while leading the team smoothly through service.

Safety & Hygiene: Enforce strict sanitation, health codes, and food safety regulations like HACCP.

Team Coordination: Communicate clearly with front-of-house and wait staff regarding daily specials, guest allergies, and special requests.