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1. Ensure compliance with all health and safety regulations within the kitchen area
2. Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
3. Develop and plan menus and daily specials.
4. Manage food costing and inventory.
5. Maintain standards for food storage, rotation, quality, and appearance.
6. Advance information to be given in case of any hassle or bulk order execution.
7. Awareness towards suggestive selling and up- selling food and beverage.
8. Cash handling is important part of café and need to be check thoroughly, without shortage of cash.
9. Equipment handling with proper care need to be taken care with sincere efforts.
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