- preparation of food and beverages in accordance to standards and ensure hygiene standards and cleanliness are met

- plan menus and ensure uniform servicing sizes and quality of meals

- Control and direct the food preparation process and any other related activities

- Plan orders of equipment or ingredients according to identified shortages

- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- inspect supplies, equipment, and work areas for cleanliness and functionality