Supervise and co-ordinate activities of staff who prepare and portion food
Train staff in job duties, sanitation and safety procedures
Estimate ingredient and supplies required for meal preparation
Maintain records of stock, repairs, sales and wastage
Prepare dishes for customers with food allergies or intolerances
Assist in the establishment of unit policies and procedures
Develop quality management and quality assurance standards
Monitor revenues to determine labour cost
Establish work schedules and procedures