Oversees culinary operations, driving excellence in productivity, performance, and team development through effective organization, training, coaching, and mentoring.
Upholds the highest standards of culinary quality, sanitation, hygiene, and safety while developing refined recipes, innovative presentations, and exceptional baked creations aligned with fine-dining standards.
Manages culinary costs and controls, ensuring disciplined requisitioning, receiving, inventory management, and adherence to established operational standards.
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