Maintain records of food costs, consumption, sales and inventory
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Instruct cooks in preparation, cooking, garnishing and presentation of food
Supervise cooks and other kitchen staff
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Plan menus and ensure food meets quality standards
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
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