可以精简为：

• Manage daily kitchen operations, including inventory, scheduling, and equipment maintenance.
• Develop menus, create new dishes, and monitor food costs.
• Lead, train, and supervise kitchen staff to ensure efficient teamwork.
• Maintain food safety, sanitation, and hygiene standards (e.g., HACCP).
• Ensure consistent food quality and presentation according to established recipes.

• Minimum 3 years of professional kitchen experience (senior roles preferred).
• Culinary education, apprenticeship, or equivalent practical experience.
• Valid Food Handler or Food Safety certification.
• Strong leadership, communication, and time management skills.
• Ability to work in a fast-paced environment and stand for extended periods.

• Creativity in menu and dish development.
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