Assists in the planning of menus and determining food quantities and costs Prepares and cooks food according to recipes or personal judgment and experience Monitors food quality and presentation Manages and trains Cooks and Kitchenhands in food preparation, cooking techniques and food safety Orders and maintains inventory of food and kitchen supplies, ensuring it meets daily production needs Collaborates with management to develop new dishes and improve existing recipes Coordinates with front-of-house staff to ensure efficient food service Ensures compliance with health and safety regulations in the kitchen