Determine the size of food portions and costs.
Plan menus and estimate food requirements for their realization.
Requisition food and kitchen supplies.
Prepare and cook complete meals or individual dishes and foods.
Ensure consistency in food quality, presentation, and portion control.
Inspect kitchens and food service areas.
Train staff in the preparation, cooking, and handling of food.
Order supplies and equipment.
Supervise kitchen staff and helpers.
Maintain inventory and records of food, supplies, and equipment.
Monitor food quality and ensure compliance with food safety and sanitation standards.
Clean kitchen and work areas.
Assist in recruiting and hiring staff.
Manage kitchen operations.