Tasks

Estimate amount and costs of supplies and food items
Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Supervise cooks and other kitchen staff
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Work conditions and physical capabilities