Cooks guests' orders according to their preferences  Employs food safety best practices and makes sure that all kitchen staff members do the same  Acts with appropriate caution in a dangerous environment where there are knives and hightemperature surfaces  Selects choice ingredients that will give dishes the best flavour  Experiments to come up with new specialties that will draw diners into the restaurant  Coaches the sous chef and other members of the kitchen staff, so they perform at their best  Determines how much food to order and maintains an appropriate supply at the restaurant  Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience  Works quickly and accurately during busy periods, such as weekends and evenings  Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy  Takes direction and works with the restaurant's administrative team  Creating new menus, and costing, dealing with suppliers for best choise quality and price.