Assist in determining production schedules and staff requirements necessary to ensure timely
delivery of services.
Assist in recruiting and hiring staff, including cooks and other kitchen workers.
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Analyse recipes to assign prices to menu items, based on food, labour and supplies.
Collaborate with other personnel to plan and develop recipes and menus, considering such
factors as seasonal availability if ingredients and the likely number of customers.
Plan, direct and supervise the food preparation and cooking activities of the kitchen within the
establishment
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Record production and operational data on specified forms.
Estimate amounts and costs of required supplies, such as food and ingredients.
Prepare and cook foods of all types either on regular basis or for special guests or functions.
Order or requisition food and other supplies needed to ensure efficient operation.
Assist in coordinating, planning, budgeting and purchasing for all the food operations within the
establishment
Monitor sanitation practices to ensure that employees follow standards and regulations.
Arrange for equipment purchases and repairs.
Instruct cooks and other workers in the preparation cooking garnishing and presentation of food.
Determine how food should be presented and create decorative food displays.
Inspect supplies, equipment and work areas to ensure conformance to established standards.
Demonstrate new cooking techniques and equipment to staff.