- Maintain records of food costs, consumption, sales and inventory
- Create current recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Supervision
- 5-10 people
- 11-15 people
Cuisine specialties
- East Indian
Work conditions and physical capabilities
- Work under pressure
- Handling heavy loads
- Attention to detail