PRIMARY RESPONSIBILITIES
The department head responsible for a food service establishment’s kitchen. Ensures kitchens provide nutritious, safe, eye-appealing, properly flavored food.
Maintains a safe and sanitary work environment for all employees.
Other duties include menu planning, controlling food cost.
Specific duties involve food preparation and establishing quality standards, and training employees in cooking methods, presentation techniques, and portion control
Ensures freshness and quality of food/beverage
May participate in ordering of food/drink and supplies.