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Cook Chef
2 months ago
- Preparing the food for cooking
- Keeping up with industry trends and creating new recipes with the Sous Chef
- Reviewing the menu and doing inventory
- Following the budget set by the Restaurant Manager
- Ordering food for the kitchen
- Monitoring food production and food and staff costs
- Training staff
- Managing relationships with distributors and resolving any issues with vendors, promptly
- Ensuring standard portions and quality of dishes
- Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen