. Prepare and cook food
. Evaluate food products to ensure that quality standards are consistently attained
. Ensure good kitchen hygiene and housekeeping duties
. Maintain regular cleaning for all kitchen areas and equipment
. Implementing hygiene policies and examining equipment for cleanliness.
. Designing new recipes, planning menus, and selecting plate presentations.
. Reviewing staffing levels to meet service, operational, and financial objectives.
. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
. Setting and monitoring performance standards for staff.
. Obtaining feedback on food and service quality, and handling customer problems and complaints.