• Planning and directing food preparation and culinary activities
  
• Modifying menus or create new ones that meet quality standards
  
• Estimate food requirements and food/labor costs
  
• Supervise kitchen staff’s activities
  
• Arrange for equipment purchases and repairs
  
• Recruit and manage kitchen staff
  
• Rectify arising problems or complaints
  
• Give prepared plates the “final touch”
  
• Perform administrative duties
  
• Comply with nutrition and sanitation regulations and safety standards
  
• Keep time and payroll records
  
• Maintain a positive and professional approach with coworkers and customers
  

Note: Accommodation and food will be provided by the organization