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Duties: Culinary Leadership & Kitchen Operations: Remain actively involved within the kitchen operation and lead from the front. While administrative responsibilities form part of the role, the majority of their leadership should be visible through coaching,
Duties: Lead daily kitchen operations. Supervise and mentor junior chefs. Ensure consistency in food quality and presentation. Manage inventory and ordering. Support the Head Chef with menu development and costing. Assist the Head Chef in overseeing the day-to-day
