Control and direct the food preparation process and any other relative activities.Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
Approve and polish dishes before they reach the customer.Plan orders of equipment or ingredients according to identified shortages.
Maintains a cooperative relationship with team members.Arrange for repairs when necessary.Remedy any problems or defects.
Be fully in charge of hiring managing and training kitchen staff.Oversee the work of subordinates.Estimate staffs workload and compensations.
Maintain records of payroll and attendance.Comply with nutrition and sanitation regulations and safety standards.You will train staff to use new recipes cooking techniques and equipment.
Prepare special dishes and supervise overall kitchen operation during dinner service.