that appeals to various dietary preferences and needs. Experiment with new recipes and techniques to keep Leadership and Training : Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks cooks. Provide training and guidance to staff on plant-based cooking techniques and menu execution. Foster and gather feedback. Address any special dietary needs or requests from customers. Use customer feedback
that appeals to various dietary preferences and needs. Experiment with new recipes and techniques to keep Leadership and Training : Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks cooks. Provide training and guidance to staff on plant-based cooking techniques and menu execution. Foster and gather feedback. Address any special dietary needs or requests from customers. Use customer feedback
stock levels and inform senior chefs when supplies need to be replenished. Assist in receiving and storing Communicate effectively with other chefs and kitchen staff. Follow instructions and take feedback from senior