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Tasks
- Determine the size of food portions and costs
- Requisition food and kitchen supplies
- Prepare dishes for customers with food allergies or intolerances
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Inspect kitchens and food service areas
- Manage kitchen operations
- Train staff
- Ensure health and safety regulations are followed
- Modify food preparation methods and menu prices according to the restaurant budget
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