- Keep track of all the kitchen equipment and inventory to oversee the day-to-day operations
- Taste and modify the recipes, oversee the plating and the presentation of dishes.
- Ensure health and safety regulations are met.
- Train junior cooks and provide improvements on how work is done.
- Strategise, plan and develop to ensure customer satisfaction and to deal with special requests.
- Report to the Executive Chef about the performance of the kitchen personnel and the day-to-day operations
- Making sure any complaints are heard and any grievances dealt with (both customers and staff).
