A variety of tasks in different establishments, and some of the common duties are:
- assist the head and sous chef in a food service establishment
- create and organize daily tasks with the sous chef
- supervise junior chefs within the business
- prepare dishes properly and in accordance with a customer's request
- implement recommendations from superiors and senior chefs
- establish, regulate, and maintain a secure and friendly working environment
- perform extra duties at the request of management
- ensure that the quality of raw and prepared food adheres to compliance regulations
- periodically monitor the expiration dates of cooking resources
- preserve food items in the appropriate storage facility
- maintain a healthy work relationship with colleagues in other departments of the kitchen
- ensure all food preservation techniques are in line with health and hygiene standards
- possess adequate knowledge about standard procedures and policies concerning food collection, preparation, presentation, sanitation, and storage
- operate kitchen utensils and equipment, and report any damages that may affect the kitchen's quality of work
