Control and direct the food preparation process and any other relative activities
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Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
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Approve and “polish” dishes before they reach the customer
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Plan orders of equipment or ingredients according to identified shortages
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Arrange for repairs when necessary
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Remedy any problems or defects
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Be fully in charge of hiring, managing and training kitchen staff
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Oversee the work of subordinates
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Estimate staff’s workload and compensations
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Maintain records of payroll and attendance
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Comply with nutrition and sanitation regulations and safety standards
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Foster a climate of cooperation and respect between co-workers
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Controlling Food Cost
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Reporting to the GM
