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Prepare, cook, and present a variety of dishes according to the restaurant's menu and standards

Plan and develop menus, including seasonal and specialty items

Ensure all food preparation meets hygiene and food safety regulations

Supervise and train kitchen staff to maintain high performance and efficiency

Monitor inventory levels, order supplies, and manage food costs effectively

Maintain cleanliness and organization of the kitchen at all times

Inspect ingredients for freshness and quality

Collaborate with management to improve menu offerings and customer satisfaction

Ensure proper portion control and minimize food wastage

Adhere to all workplace safety and sanitation guidelines