• 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
