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Staff Age Range 18-22, 23-27, 28-35, 36-45, 46 and above

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● Menu planning: Developing and creating menus based on seasonal ingredients, dietary restrictions, and customer preferences. 
● Ingredient sourcing: Selecting fresh, high-quality ingredients from suppliers and managing inventory. 
● Recipe development: Designing new dishes, experimenting with flavors, and refining existing recipes. 
● Kitchen management: Overseeing the entire kitchen operation, assigning tasks to kitchen staff, and ensuring smooth workflow. 
● Food preparation: Cooking dishes according to established recipes, maintaining proper cooking techniques, and ensuring food quality. 
● Quality control: Inspecting food before and after cooking to maintain consistency and standards. 
● Staff training: Coaching and mentoring kitchen staff on cooking techniques, food safety, and sanitation practices. 
● Cost control: Monitoring food costs, portion sizes, and managing inventory to optimize profitability. 
● Plate presentation: Ensuring dishes are visually appealing and aesthetica

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