Chef

Cooking: Prepare and cook food for customers, following recipes and ensuring timely service Menu planning: Design, plan, and price menus Staff management: Train and supervise kitchen staff, and delegate tasks Kitchen organization: Set up the kitchen with equipment, and keep work areas clean and safe Ordering: Order food supplies and cooking equipment, and keep records of supplies Communication: Inform wait staff about daily specials Presentation: Ensure food is presented attractively on plates Tasting: Taste dishes before they go to customers Restocking: Restock food produce as needed