Chef Wanted

Menu Development: Creating and updating menus, testing new recipes, and creating visual plating presentations. Kitchen Management: Overseeing daily kitchen operations, including inventory, ordering supplies, and managing food costs. Culinary Leadership: Training, mentoring, and supervising subordinate kitchen staff (cooks, apprentices).

Flavor Knowledge: An understanding of seasonings, ingredients, and how to balance tastes. Menu Development: Ability to create, design, and execute menus, including managing costs and inventory. Kitchen Management: Organization, speed, time management, and maintaining high sanitation

Shs culinary school nvti must have worked as a chef