Control and direct the foodpreparation process and any other relative activities
Construct menus with new or existing culinary creationsensuring the variety and quality of the servings
Approve and polish dishes beforethey reach the customer
Plan orders ofequipment or ingredients according to identifiedshortages
Arrange for repairs whennecessary
Remedy any problems ordefects
Be fully in charge of hiring, managingand training kitchen staff
Oversee the work ofsubordinates
Estimate staff’sworkload and compensations
Maintain records ofpayroll and attendance
Comply with nutritionand sanitation regulations and safety standards
Foster a climate of cooperation and respect betweenco-oworkers ![]()
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