*Necesario sepa de manejo de alimentos seguros *Crear y mantener listas de preparacion y manejo de alimentos *Supervisar, dirigir, motivar, y evalúar el rendimiento del personal de cocina. *Mantener la consistencia de las recetas del restaurantes *Dominar todas las areas de la cocina *Preparacion de horarios eficientes *Seguir instrucciones de su supervisor *Asignar tareas, y coordina el flujo de trabajo en la cocina. *Almacenamiento de ingredientes, y minimizar el desperdicio. * Saber trabajar en equipo
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