Ensuring promptness, freshness,and quality of dishes.
Coordinatingcooks' tasks.
Implementing hygienepolicies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selectingplate presentations.
Reviewing staffing levelsto meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, foodpreparation workers, and dishwashers.
Performing administrative tasks, taking stock of food andequipment supplies, and doing purchase orders.
Setting and monitoring performance standards forstaff.
Obtaining feedback on food and servicequality, and handling customer problems and complaints. ![]()
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