Duties and responsibilities

1.Developing unique and appropriate Menus
2.Collaboration with restaurant manager to set items prices
3.Maintaining kitchen and surrounding area in conditions that meet company standard
4.Monitoring of inventory and purchasing food from Vendors
5.raining and supervising of kitchen staff
6.Assisting and directing kitchen staff
Meal preparation, creation, planting and delivery.
7.Identifying and introduction of new techniques
8.Preparation of meal and completing support needed
9.Daily costing reports