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.