Chef

-Ensuring that all food is of excellent quality and served in a timely manner. -Planning the menu, keeping in mind budget, and availability of seasonal ingredients. -Overseeing all kitchen operations -Coordinating kitchen staff, and assisting them as required. -Overseeing stock rotation and minimizing waste to achieve cost efficiency. -Creating new recipes to keep the menu fresh. -Monitoring the condition of equipment and ordering maintenance and repairs -Inspecting food for quality standards before it leaves the kitchen