-Guarantee of speed, freshness and quality of dishes.
-Coordination of chef tasks.
-Implement hygiene policies and inspect hygiene equipment.
-Designing new recipes, planning menus and choosing to display plates.
-Review staffing levels to meet service, operational and financial objectives.
-Hiring and training kitchen staff, such as chefs, food preparation workers and dishwashers.
-Carrying out administrative tasks, evaluating food stocks and executing purchase orders.
-Establish and monitor performance standards for employees.
-Obtaining feedback on food and service quality, and addressing customer problems and complaint
-Advanced knowledge of the principles and practices of the food profession.