Duties And Responsibilities:

• Maintain good relationship with customers and suppliers (resolving issues with suppliers if any arises)


• Strictly follow and adhere to the budget of the restaurant or hotel, by ensuring that supplies and/or orders are in line with the budget and supervising food and labor cost(s)


• Make sure that kitchen safety measures are met and that sanitation practices are carried out to the letter


• Create new methods and recipes in preparation of meals


• Make sure that the restaurant or hotel keeps up with new trends in the industry


• Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen and the restaurant or hotel at large


• Make sure that meal is prepared and served to customers in a timely manner


• Monitor and maintain stock levels so as to place orders for supplies as at when due


• Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers.