1.1 Menu Planning and Preparation:
- Designing and developing menus that cater to the preferences of our diverse customer base.
- Preparing local and intercontinental dishes according to established recipes and restaurant standards.
- Ensuring high-quality food presentation, taste, and overall customer satisfaction.
1.2 Culinary Expertise:
- Demonstrating proficiency in various cooking techniques, including frying, grilling, baking, sautéing, and roasting.
- Preparing and seasoning ingredients, including meat, vegetables, and sauces, to ensure flavorful and well-balanced dishes.
- Adhering to food safety and hygiene standards while handling, storing, and preparing all ingredients and dishes.
1.3 Kitchen Organization and Management:
- Collaborating with the restaurant management to determine inventory needs and maintain a well-stocked kitchen.
- Managing and overseeing the entire kitchen staff, including assistant cooks, ensuring s
