chef

1.Food Preparation and Quality Control Prepare, cook, and plate dishes according to standard recipes. Ensure consistent taste, temperature, and presentation to maintain quality standards. 2. Kitchen Operations and Maintenance Manage assigned workstations Maintain equipment and tools in clean and working condition; manage ingredient preparation and inventory. 3. Food Safety and Hygiene Strictly adhere to food safety regulations; maintain personal and workspace cleanliness. Store ingredients properly to prevent cross-contamination and waste.