-Optimizing kitchen layout and workflow to improve efficiency
-Monitoring cleanliness, sanitation and food-handling practices
-Implementing strategies for inventory management, food storage and ordering
-Developing the menu in collaboration with the head chef
-Establishing standard operating procedures (SOPs), such as opening and closing procedures for each staff member
-Scheduling repairs and maintenance for kitchen equipment, including fryers, refrigerators and ovens
-Oversee the food preparation and cooking process.
-Work with the restaurant manager to price and change menu items.
-Recruit and train kitchen employees in designated stations.