Supervise the preparation of all food Ensure all food is prepared as per food preparation requirements Ensure meals are produced on time, and sufficient quantities are available for the various areas Maintain stock levels of all kitchen supplies Prepare daily pastry and bakery requirements as per the menu Be available for functions as they arise to ensure that the food is prepared and served as required 2. Oversee and supervise all kitchen staff Ensure all staff are aware of their duties and what is expected of them Teach new staff skills they require to perform their roles to the required standard Delegate duties to kitchen staff as per the menu requirements Oversee and monitor the work of kitchen staff to ensure all tasks are done as required Give staff feedback on their performance to enable staff development Ensure any staffing issues are resolved fairly and quickly
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