Responsibilities

Tasks

• Prepare and cook complete meals or individual dishes and foods


• Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies


• Inspect kitchens and food service areas


• Train staff in preparation, cooking and handling of food


• Order supplies and equipment


• Supervise kitchen staff and helpers


• Maintain inventory and records of food, supplies and equipment


• Clean kitchen and work areas


• Recruit and hire staff


• Organize and manage buffets and banquets


• Manage kitchen operations