•Determine the size of food portions and costs
•Plan menus and estimate food requirements for their realization
•Requisition food and kitchen supplies
•Prepare and cook complete meals or individual dishes and foods
•Inspect kitchens and food service areas
•Train staff in preparation, cooking and handling of food
•Supervise kitchen staff and helpers
•Maintain inventory and records of food, supplies and equipment
•Clean kitchen and work areas
•Organize buffets and banquets
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