Preparing the food for cooking
Keeping up with industry trends and creating new recipes with the Sous Chef
Reviewing the menu and doing inventory
Following the budget set by the Restaurant Manager
Ordering food for the kitchen
Monitoring food production and food and staff costs
Training staff
Managing relationships with distributors and resolving any issues with vendors, promptly
Ensuring standard portions and quality of dishes
Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen

Chef