As a chef, you would:
- Determine how much food to order and maintain an appropriate supply at the restaurant
- Keep up with trends in cooking and the restaurant business to ensure that guests have a positive experience
- Experiment to come up with new specialties that will draw diners into the restaurant
- Liaise with suppliers, oversee deliveries, manage the kitchen budget and design menus
- Employ food safety best practices and make sure that all kitchen staff members do the same
- Manage quality control and taste the dishes; making sure they are at the right standard and are presented correctly before they go out to the customer
- Coach the sous chef and other members of the kitchen staff, so they perform at their best
