Develop and execute nutritionally balanced and flavorful menus, catering to specific dietary needs and restrictions, ensuring both health and enjoyment.
Oversee all aspects of food preparation, from sourcing fresh, high-quality ingredients to plating and presentation, maintaining the highest standards of culinary excellence.
Manage kitchen staff, providing clear instructions, training, and supervision to ensure efficient operations and adherence to dietary guidelines.
Monitor food costs, inventory levels, and waste reduction strategies, optimizing budget management and minimizing operational expenses.
