As a Chef Manager, our primary tasks include overseeing the daily operations of the kitchen, managing staff, ensuring the quality and consistency of the food, and maintaining a safe and sanitary environment. We create and plan menus that meet the dietary needs and preferences of the clientele while sticking to budgetary constraints. We are responsible for ordering supplies, managing inventory, and liaising with suppliers to ensure we have the best ingredients. We implement and monitor portion control, waste management, and food storage procedures to reduce costs and improve efficiency. We also provide training and mentorship to kitchen staff to maintain high standards of food preparation and presentation.
Core tasks:
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