CHEF

• Maintain good relationship with customers and suppliers (resolving issues with suppliers if any arises) • Strictly follow and adhere to the budget of the restaurant or hotel, by ensuring that supplies and/or orders are in line with the budget and supervising food and labor cost(s) • Make sure that kitchen safety measures are met and that sanitation practices are carried out to the letter • Create new methods and recipes in preparation of meals • Make sure that the restaurant or hotel keeps up with new trends in the industry • Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen and the restaurant or hotel at large • Make sure that meal is prepared and served to customers in a timely manner • Monitor and maintain stock levels so as to place orders for supplies as at when due • Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers.