Controlling and directing the food preparation process and any other related activities
Approving and polishing dishes before they reach the customer
Managing and working closely with other Chefs of all levels
Creating menu items, recipes and developing dishes ensuring variety and quality
Developing and managing food cost and menu economics to ensure food cost percentage meets business goals and targets.
Determining food inventory needs, stocking and ordering
Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Being responsible for health and safety
Being responsible for food hygiene practices
PIC Level 3 and Basic Food Hygiene Certification
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Be fully in charge of hiring, managing and training kitchen staff
Oversee the work of subordinates
Maintain records of attendance for payroll
Work with the management and back office teams to optimize food costs and kitchen operations costs.

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