- Maintain good relationship with customers and suppliers (resolving issues with suppliers if any arises)
- Strictly follow and adhere to the budget of the restaurant, by ensuring that supplies and/or orders are in line with the budget and supervising food and labor cost(s)
- Make sure that kitchen safety measures are met and that sanitation practices are carried out to the letter
- Create new methods and recipes in preparation of meals
- Make sure that the restaurant keeps up with new trends in the industry
- Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen and the restaurant or hotel at large
- Make sure that meal is prepared and served to customers in a timely manner
- Monitor and maintain stock levels so as to place orders for supplies as at when due
- Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers.
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