Responsibilities

• Lead the kitchen team in menu creation and food preparation.
• Ensure consistent quality and presentation of all dishes.
• Manage inventory, ordering, and cost control.
• Train and mentor kitchen staff to maintain high standards.
• Collaborate with management on seasonal menu updates and promotions.
• Ensure compliance with health and safety regulations.
• Good in development in recipes, manage store operations, responsible and with integrity

Qualifications

• Educational Qualifications: Bachelor’s degree in Culinary Arts or related field.
• Experience Level: 5-10 years of experience in a high-volume kitchen, preferably in US-style cuisine.
• Skills and Competencies: Proficient in USA Style preparing sandwiches, burgers, and rice meals. Strong recipe development and testing abilities. Knowledgeable in food safety and kitchen equipment.
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