Key Responsibilities:

• Design and update innovative menu offerings.
• Prepare food with a focus on both quality and presentation.
• Manage and mentor kitchen staff to enhance their skills.
• Oversee inventory management and control food costs effectively.
• Conduct regular quality assurance checks.
• Maintain kitchen equipment and ensure adherence to safety regulations.

Qualifications:

• A culinary degree or equivalent experience is preferred.
• Strong knowledge of food preparation and safety protocols.
• Exceptional leadership and communication abilities.

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