1)Control and direct the food preparation process and any other relative activities.
2)Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
3)Approve and “polish” dishes before they reach the customer
4)Monitor inventory levels of commonly used items.
5)Plan orders of equipment or ingredients according to identified shortages.
6)Remedy any problems or defects
7)Be fully in charge of hiring, managing and training kitchen staff
8)Oversee the work of subordinates
9)Estimate staff’s workload and compensations
10)Comply with nutrition and sanitation regulations and safety standards
11)Foster a climate of cooperation and respect between co-workers
12)Exceptional proven ability of kitchen management
13)Ability in dividing responsibilities and monitoring progress
14)Submit cost proposals for menu items
15)Up-to-date with culinary trends and optimized kitchen processes