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Job Description

• Lead and oversee kitchen operations, ensuring high-quality food preparation.
• Design innovative menus that reflect culinary trends and customer preferences.
• Manage a team of chefs and kitchen staff, providing training and guidance.
• Maintain food safety and sanitation standards consistently.
• Control food costs and inventory management.
• Collaborate with suppliers for quality ingredient sourcing.
• Ensure excellent presentation and service of dishes.
• Educational Qualifications: Bachelor’s degree in Culinary Arts or related field.
• Experience Level: 1-3 years of experience in a high-volume kitchen.
• Skills and Competencies: Strong customer service skills, leadership, culinary creativity, and kitchen management.
• Working Conditions: Fast-paced environment with irregular hours, including ni...