- Keep track of all the kitchen equipment and inventory to oversee daily operations and minimise waste
- Taste and modify the recipes, oversee the plating and the presentation of dishes.
- Ensure health, safety regulations and cleanliness protocols are met.
- Train and mentor junior cooks to provide improvements on how work is done.
- Strategise, plan and develop ensuring customer satisfaction and deal with special requests.
- Possess interpersonal and communication skills for optimal service
- Report on the performance of the kitchen personnel and the day-to-day operations
- Making sure complaints are heard and any grievances dealt with customers and staff.
