* Preparing and cooking foods of all types in the quantity
* Planning and monitoring the food preparation and cooking activities of the hotel
* Planning menu and pricing items on the menu
* Managing stock and ordering materials, supplies, or equipment from various suppliers
* Meeting with sales agents in order to negotiate prices and order supplies
* Checking the quality of raw and cooked food products to ensure the standards are checked
* Supervising and coordinating activities of kitchen assistants and workers
* Determining how food should be presented, and creating a decorative food display
* Maintaining good health and hygiene standards
* Ensuring minimum waste