Plan and direct food preparation and culinary activities.Modify menus or create new ones that meet quality standards.Estimate food requirements and food/labor costsSupervise kitchen staff’s activities.Arrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaints.Give prepared plates the “final touch”.Perform administrative duties.Comply with nutrition and sanitation regulations and safety standards.

Controlling and directing the food preparation process.Approving and polishing dishes before they reach the customer.Managing and working closely with other Chefs of all levels.Creating menu items, recipes and developing dishes ensuring variety and quality.Determining food inventory needs, stocking and ordering.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.Being responsible for health and safety.Being responsible for food hygiene practices.