Create schedules for kitchen staff to ensure optimum resource management and speed of service Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu Ensure all staff members adhere to culinary standards and regulations Respond to customer inquiries and concerns personally Design new menu choices based on seasonal ingredients and customer demandTrack, record and replenish inventory as needed Cross-train kitchen staff on multiple stations Assist lead chef with pricing menu item
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