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
