Plan and direct food preparation and culinary activities

Modify menus or create new ones that meet quality standards

Estimate food requirements and food costs

Supervise kitchen staff’s activities

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with coworkers and customers