·      Managing the kitchen: Overseeing the day-to-day operations of the kitchen, including staff, inventory, and storage 

·      Ensuring quality: Ensuring that food is prepared to standards, and that portion costs are controlled 

·      Maintaining a safe environment: Ensuring that the kitchen is clean and safe, and that health and safety regulations are followed 

·      Planning and organizing: Planning menus, and organizing inventory, storage, and distribution 

·      Training and supervising: Training new staff, and supervising and coordinating the activities of the kitchen staff 

·      Ordering and estimating: Estimating and ordering ingredients and supplies, and maintaining records of stock, repairs, sales, and wastage 

Recommending maintenance: Recommending maintenance or replacement of kitchen equipment