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Requirements:

• Determines the ingredients and equipments to be kept in the kitchen’s inventory
• Decides the specials and the menu in general
• Determines the frequency at which the menu is to change
• Decides on the portions of food to be served to the customers
• Determines which garnishes are to be used on the food
• Supervision of all kitchen staff
• Recruitment and training of kitchen staff
• Plans the menus
• Supervises inventory and stock control
• Deals with the suppliers
• Maintains the budgetary targets
• Ensures that health and safety standards are maintained in the kitchen
• Reviews the daily roster of the different tasks in the kitchen
• Distributes kitchens tasks to the employees