Corporate Chef

Responsibilities:

• Using modern food preparation techniques to create nutritious meals that are appealing to customers tastes and preferences
• Planning menus and recipes to meet customer demand while maintaining brand standards
• Working with suppliers to obtain high quality ingredients that meet company standards
• Training kitchen staff on proper food preparation techniques, menu planning, and food safety procedures
• Developing new menu items based on customer feedback
• Maintaining inventory of food supplies and ordering new supplies as needed
• Reviewing food preparation methods and making adjustments as needed to increase efficiency or quality of output
• Managing a team of chefs and other culinary staff members to ensure efficient food production
• Ensuring that high standards of quality and sanitation are maintained in all areas of the kitchen