·         Directs food preparation and collaborates with executive chef.

·         Helps in the design of food and drink menu.

·         Produces high quality plates, including both design and taste.

·         Oversees and supervises kitchen staff.

·         Assists with menu planning, inventory, and management of supplies.

·         Ensures that food is top quality and that kitchen is in good condition.

·         Keeps stations clean and complies with food safety standards.

·         Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

·         Prepares food properly.

·         Schedules staff shifts.

·         Trains new employees.

·         Orders food supplies.

·         Monitors and maintains kitchen equipment.

·         Solves problems that arise and seizes control of issues in the kitchen.