· Planning menus

· Ensure all food is prepared as per food preparation requirements.

· Cook food items on the menu.

· Supervise and coordinate activities of cooks and other food preparation workers.

· Preparing dishes according to different dietary needs.

· Selects choice ingredients that will give dishes the best flavor.

· Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.

· Develop recipes and determine how to present dishes.

· Estimating and setting portion sizes.

· Managing inventory of stock and ordering raw materials

· Ensure wastage is minimised by careful supervision of food preparation methods.

· Maintaining health and hygiene in the kitchen.

· Delegate duties to kitchen staff as per the menu requirements

· Using kitchen equipment such as knives, ranges and oven, scales, grills, griddles and deep fryers etc.