CHEF

-Hiring and training the kitchen staff team -Maintaining an accurate inventory of ingredients and placing regular orders -Inspecting food for quality standards before it leaves the kitchen -Receiving feedback and making improvements where necessary. -Taking stock of ingredients and equipment, and placing orders to replenish stock. -Planning the menu, keeping in mind budget, and availability of seasonal ingredients. -Creating new recipes to keep the menu fresh. -Keeping up to date with industry trends.