Overall responsibility for the kitchen’s daily operations.
Liaising with the relevant companies for food orders.
Creating new dishes and menus.
Interviewing and hiring new staff.
Maintaini the food’s profit margins for your employer.
Monitoring and controlling stock levels.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come within budget.
Taking care of the kitchen’s accounts and creating a work
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