- hiring and training new chefs
- coming up with new dishes for the menu that keep customer returning
- developing the menu and deciding how each menu item will be priced.
- coming up with an overall plan for the restaurant and decide long term goals for it, them make sure those goals are met
- working with other departments in the restaurant like the finance department, cleaning staff, interior designers, managers to make sure that their vision for the restaurant is executed smoothly outside the kitchen as well as inside it
- training the staff and teaching them how to prepare the new dishes on the menu
- keeping stock levels consistent and sourcing fresh ingredients from the proper places ensuring that hygiene standards are being met or exceeded
- taking responsibility for all kitchen operations and that the proper procedures are being followed - if anything goes wrong under their watch, they will answer for it
- motivating the kitchen staff on challenging days
- ensuring customer satisfaction and consistency in the restaurant's performance
- navigating change within the workplace and making sure things run smooth while expanding the restaurant
