Assisting in the preparation of dishes
with the supervision of the Head Chef, deciding the portions as well as the quantities of food that
needed to be cooked, making dishes for
clients that had
special wishes or
dietary needs and restrictions, seeing that all the staff in the kitchen always wore the appropriate clothing and headpieces while making the food, negotiating the prices of supplies
with the sales representatives, making sure that the restaurant always had the correct level of supplies, frozen, fresh, and dried foods in all the store rooms.