Key Responsibilities:

• Create and refine unique menu items.
• Prepare food items with a focus on quality and presentation.
• Train and supervise kitchen personnel.
• Manage inventory and control food expenses.
• Perform quality assurance evaluations.
• Ensure kitchen equipment is maintained and safety standards are followed.

Qualifications:

• Culinary degree or equivalent experience preferred.
• Strong knowledge of food preparation and safety practices.
• Excellent leadership and communication abilities.

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