i.            Set up the kitchen with cooking utensils and equipment, like knives, pans, and all required small wares.

                  ii.            Study each recipe and gather all necessary ingredients.

                iii.            Cook food in a timely manner.

                iv.            Delegate tasks to kitchen staff.

                  v.            Inform wait staff about daily specials.

                vi.            Ensure appealing plate presentation.

              vii.            Supervise Cooks and assist as needed.

            viii.            Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).

                ix.            Monitor food stock and place orders.

                  x.            Check freshness of food and discard out-of-date items.

                xi.            Maintain the stock and ordering and receiving the veg, non veg, and grocery. Experiment with recipes and suggest new ingredients.

              xii.            Ensure compliance with all health and safety regulations within the kitchen area.

            xiii.            Following all the documentation parts of kitchen from grooming of staffs, cleaning schedule to receiving records and other.

            xiv.            Represent outlets to the different meetings.

              xv.            Innovation of the new product.

            xvi.            ODC handling.

          xvii.            Assisting in Marketing campaigns.

        xviii.            Develop the standard menu format with the coordination with manager.

            xix.            Closing supervision.

              xx.            Monitor weekly closing inventory of kitchen.

            xxi.            Review monthly food cost of the kitchen.

          xxii.            Kitchen new staff training.