Estimate amount and costs of supplies and food items

Estimate labour costs

Maintain records of food costs, consumption, sales and inventory

Analyze operating costs and other data

Create new recipes

Instruct cooks in preparation, cooking, garnishing and presentation of food

Supervise cooks and other kitchen staff

Consult with clients regarding weddings, banquets and specialty functions

Plan menus and ensure food meets quality standards

Train staff in preparation, cooking and handling of food

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