DUTIES & RESPONSIBILITIES : Provides guidance for all aspects of the kitchen's day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals Controls and directs the food preparation process efficiently and professionally Creates meals using new or current culinary inventions or as the business prescribes Approves and polishes dishes before they are delivered and served to customers Produces quality menu that could change seasonally as the business requires Places equipment, tools or ingredient orders in response to possible detected shortfalls When required, makes arrangements for repairs of cooking equipment Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards Manages kitchen stocks and ensures minimal wastage Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping la...