Head Chef – International Cuisine

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SOS HR Solutions

– Control and direct the food preparation process and any other relative activities
– Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
– Approve and “polish” dishes before they reach the customer
– Plan orders of equipment or ingredients according to identified shortages
– Remedy any problems or defects
– Be fully in charge of hiring, managing and training kitchen staff
– Oversee the work of subordinates
– Comply with nutrition and sanitation regulations and safety standards

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