- Creating an overall vision and plan for the restaurant
- Designing innovative restaurant menus to suit the theme of the restaurant
- Designing new dishes to fit the menu and keeping customers returning to try new dishes
- Developing menus and item pricing
- Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date
- Keeping the kitchen fully equipped with all the tools and inventory
- Ensuring that the quality of food is consistently high and that hygiene standards are exceeded
- Organising, employing, training new staff and motivating staff in the kitchen and on the restaurant floor
- Organising budgets and finances for the kitchen
- Assisting kitchen staff with food prep and recipe creation
- Purchasing food and supplies from vendors approved by the company
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