cook

. Evaluate food products to ensure that quality standards are consistently attained

. Ensure good kitchen hygiene and housekeeping duties

. Maintain regular cleaning for all kitchen areas and equipment

. Implementing hygiene policies and examining equipment for cleanliness.

. Designing new recipes, planning menus, and selecting plate presentations.

. Reviewing staffing levels to meet service, operational, and financial objectives.

. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

. Setting and monitoring performance standards for staff.

. Obtaining feedback on food and service quality, and handling customer problems and complaints