Key Responsibilities:

• Design and sustain creative menu offerings.
• Prepare high-quality food while ensuring excellent presentation.
• Lead and mentor kitchen staff effectively.
• Manage inventory and monitor food costs.
• Perform regular quality assurance checks.
• Maintain kitchen equipment and adhere to safety standards.

Qualifications:

• Preferred culinary degree or equivalent experience.
• Strong understanding of food preparation and safety protocols.
• Outstanding leadership and communication abilities.

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