Prepare and cook full meals or individual dishes; Prepare and cook special meals for guest according to dietitian’s or chef’s instructions; Supervise kitchen helpers and schedule their shifts; Oversee kitchen operations; Maintain inventory of food, supplies, and equipment; Assist, if necessary, in organizing and supervising buffets; Clean the kitchen and work areas, if required; Plan menus, determine portion sizes, estimate food requirements and costs, and order necessary supplies, if applicable; Participate, if needed, in the hiring and training of kitchen staff.
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