Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
Directs and strictly adheres to food apportionment policy to control costs.
Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Tests cooked foods before plate-up and service.
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
Devises special dishes and develops innovative recipes.
Establishes and enforces nutrition and sanitation standards for restaurant.