Creating an overall vision and plan for the restaurant

Designing innovative restaurant menus to suit the theme of the restaurant

Designing new dishes to fit the menu and keeping customers returning to try new dishes

Developing menus and item pricing

Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date

Keeping the kitchen fully equipped with all the tools and inventory

Ensuring that the quality of food is consistently high and that hygiene standards are exceeded

Organising, employing, training new staff and motivating staff in the kitchen and on the restaurant floor

Organising budgets and finances for the kitchen

Assisting kitchen staff with food prep and recipe creation

Purchasing food and supplies from vendors approved by the company