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Designing menus, developing recipes, and preparing/seasoning food items.
Supervising, training, and instructing kitchen staff, and managing workflow during service.
Monitoring the quality, consistency, and presentation of dishes, and examining food quality from suppliers.
Requisitioning or purchasing food, managing inventory, and reducing waste to stay within budget.
Ensuring the kitchen adheres to health and safety regulations, including cleanliness of equipment and work areas.
Organizing the cleaning of utensils and equipment, and coordinating with other kitchen staff.
Oversee the preparation of desserts on a daily basis.