Chef

• • Ensure that all dishes are cooked well and presented in an aesthetically pleasing way. • Oversee food preparation, checking that all kitchen staff are performing their duties. • Monitor equipment quality and order new equipment as needed. • Help the restaurant determine how much food and supplies need to be ordered. • Train new kitchen staff • Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers • Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen • Make sure that kitchen safety measures are met and that sanitation practices are carried out • A respectable knowledge of food handling and environmental sanitation standards