- Oversees back-of-house operations.
- Hires, trains, and manages kitchen staff.
- Sets the staffing schedule.
- Leads pre-shift meetings.
- Develops recipes and menus.
- Determines plating and presentation plans.
- Orders and evaluates the quality of new food.
- Stocks the kitchen with necessary supplies.
- Helps with financial planning and budgeting.
- Handles and resolves customer complaints.
- Makes sure the kitchen staff follows all food safety laws.
- Sets and implements the kitchen policies and procedures.
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