Cook

Kitchen Management: Direct daily operations, including food preparation, cooking, and plating to ensure efficiency and quality.

Menu & Recipe Development: Plan menus, create new recipes, and determine food presentation.

Inventory & Purchasing: Order food and supplies, manage inventory, and deal with vendors.

Safety & Sanitation: Ensure compliance with all health, safety, and sanitation regulations, keeping work areas clean.

Quality Control: Inspect ingredients and finished dishes to maintain high standards.

Food handlers

Breakfast, lunch, short orders.