Overseeing inventory and ordering supplies and ingredient.
Conducting regular health and safety inspections and audits to ensure compliance with local and national regulations.
Researching and identifying new suppliers and vendors to expand the range of ingredients and products available to the kitchen.
Developing and implementing emergency preparedness plans to ensure the safety of staff and customers in the event of a kitchen-related accident or incident.
Create and test new menus.
Submit cost proposals for menu items.
Ensure that all food preparation is in accordance with regulatory guidelines.
