Planning menus
Ensuring food quality and taste is of the highest standard
Managing inventory of stock and ordering raw materials
Controlling budgets and minimizing wastage
Maintaining health and hygiene in the kitchen
Organizing duty roster of the staff
A thorough knowledge of all aspects of the operations of a kitchen
To be able to plan and delegate job tasks to the junior staff
To be able to mentor and coach junior chefs
Primarily to plan and direct food preparationsRecruiting, training and developing staff