• Ensuring that all food is of excellent quality and served in a timely manner.


• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.


• Overseeing all kitchen operations.


• Coordinating kitchen staff, and assisting them as required.


• Training staff to prepare and cook all the menu items.


• Taking stock of ingredients and equipment, and placing orders to replenish stock.


• Enforcing safety and sanitation standards in the kitchen.


• Creating new recipes to keep the menu fresh.


• Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary