Determine production schedules and staff requirements necessary to ensure
timely delivery of services.
Estimate amounts and costs of required supplies, such as food and ingredients.
Inspect supplies, equipment, and work areas to ensure conformance to
established standards.
Instruct Chefs and other workers in the preparation, cooking, garnishing, and
presentation of food.
Order or requisition food and other supplies needed to ensure efficient
operation.
Analyze recipes to assign prices to menu items, based on food, labor, and
overhead costs.
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Supervise and coordinate activities of cooks and workers engaged in food
preparation.
Collaborate with In house Nutritionist to plan and develop recipes and menus,
taking into account such factors as seasonal availability of ingredients and the
likely number of customers.
Check the quality of raw and cooked food products to ensure that standards are
met.
Check the quantity and quality of received products.
Demonstrate new cooking techniques and equipment to staff.
Record production and operational data on specified forms.
Coordinate planning, budgeting, and purchasing for all the food operations.
Plan, direct, and supervise the food preparation and cooking activities of the
kitchen.
