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• \tEnsuring promptness, freshness, and quality of dishes. • \tCoordinating cooks' tasks. • \tImplementing hygiene policies and examining equipment for cleanliness. • \tDesigning new recipes, planning menus, and selecting plate presentations. • \tReviewing staffing levels to meet service, operational, and financial objectives. • \tHiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. • \tPerforming administrative tasks, taking stock of food and equipment s…