Tasks:
1. Plan Menus and Estimate food requirements for their realization.
2. Requisition Food and Kitchen Supplies.
3. Prepare and Cook Complete meals or individual dishes and foods.
4. Prepare dishes for customers with food allergies or intolerance.
5. Train staff in preparation, cooking and handling of food.
6. Order Supplies and equipment.
7. Maintain Inventory and records of food, supplies and equipment.
8. clean Kitchen and Work areas
9.Organize buffets and banquets
10. Manage kitchen operations.
11.Supervise Kitchen Staff and Helper
