Duties include:

• Checking freshness of ingredients, developing recipes and determining how to present food

• Planning menus and ensuring uniform quality of meals

• Maintaining inventory of food and supplies

• Inspecting supplies, equipment and work areas for cleanliness and functionality

• Monitoring sanitation practices along with following professional kitchen safety standards

Culinary professionals are employed in a variety of settings including restaurants, hotels, resorts, corporate centers, banquet halls, country clubs, schools, hospitals—even the White House.

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