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Supervised daily kitchen in a 400-seat restaurant. Served over 1000-1200 guests every night. Directed operations across multiple stations, ensuring seamless coordination between lines and sections. Assisted the Head Chef in supervising a team of 15+ kitchen staff during high-volume service. Ensured accurate proportion, attractive plating and maintained quality standard. Initiated communication cross-department to maximize coordination with sala staff for the best service. Control inventory’s quality and quantity. Directly in contact with local suppliers for best dishes.