Restaurant Staff

Key Responsibilities:

- Food Preparation:

  - Prepare and cook menu items according to recipes and presentation standards

  - Ensure dishes are presented attractively and garnished appropriately

  - Maintain quality control, checking food temperatures, texture, and presentation

- Kitchen Management:

  - Maintain a clean and organized kitchen, adhering to sanitation and safety standards

  - Manage inventory, ordering supplies and ingredients as needed

  - Supervise and coordinate kitchen staff

- Creativity and Innovation:

  - Develop new recipes and menu items, incorporating seasonal ingredients and culinary trends

  - Experiment with flavors and presentation styles