SS
Develop and implement innovative and cost-effective menus that cater to the diverse preferences and dietary needs of a 500-person company, while adhering to budgetary constraints and nutritional guidelines.Oversee and manage all aspects of food preparation, ensuring consistent quality, taste, and presentation of dishes, while adhering to standardized recipes and portion control measures.Implement and maintain rigorous hygiene and sanitation standards throughout the kitchen and food service areas, ensuring compliance with food safety regulations and preventing foodborne illnesses.Manage inventory levels effectively, minimizing waste and spoilage through accurate forecasting, ordering, and storage practices, while optimizing cost-effectiveness.Lead, train, and supervise a team of culinary staff, fostering a positive and collaborative work environment, and ensuring adherence to company policies and procedures.Conduct regular quality control checks to ensure that all food items meet the co ...