• Ensuring that all food is of excellent quality and served in a timely manner. • Planning the menu, keeping in mind budget, and availability of seasonal ingredients. • Overseeing all kitchen operations. • Coordinating kitchen staff, and assisting them as required. • Training staff to prepare and cook all the menu items. • Taking stock of ingredients and equipment, and placing orders to replenish stock. • Enforcing safety and sanitation standards in the kitchen. • Creating new recipes to keep the menu fresh. • Keeping up to date with industry trends. • Receiving feedback and making improvements where necessary.
