·         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.