• Recruitment and training of staff.• Performance management: monitor staff performance and provide feedback.• Purchase and control of inventory.• Monitor revenues and expenses.• Ensure practice of health and safety regulations.• Negotiate supplier arrangements for food and beverage products.• Negotiate with clients for use of facilities for catering, parties,

• Supervise and manage kitchen staff, including hiring, training, scheduling, and performance reviews.• Ensure all kitchen staff are properly trained and follow all food safety and sanitation guidelines.• Ensure kitchen operations run smoothly and efficiently.• Monitor and maintain adequate kitchen inventory levels.• Ensure that recipes and food preparation instructions are followed correctly.• Ensure that all equipment is in good working order.

• Hire, train, discipline, and sometimes fire employees.• Order food and beverages, equipment, and supplies.• Oversee food preparation and other kitchen operations.• Inspect supplies, equipment, and work areas.• Ensure that employees comply with health and food safety standards.• Address complaints regarding food quality or service.• Manage budgets and payroll records.