- Keep track of all the kitchen equipment and inventory to oversee daily operations and minimise waste

- Taste and modify the recipes, oversee the plating and the presentation of dishes.

- Ensure health, safety regulations and cleanliness protocols are met.

- Train and mentor junior cooks to provide improvements on how work is done.

- Strategise, plan and develop ensuring customer satisfaction and deal with special requests.

- Possess interpersonal and communication skills for optimal service

- Report on the performance of the kitchen personnel and the day-to-day operations

- Making sure complaints are heard and any grievances dealt with customers and staff.