• Confer with restaurant management to determine specifics for menu development purposes • Create
recipes in accordance with the
standards of the restaurant and have it approved by the management • Oversee food preparation work and assist line cooks in preparing food items by slicing, dicing and cutting • Ascertain that all sanitation and hygiene practices are being followed and ensure that any lapses are looked into • Handle any complaints according to the restaurant's protocols and procedures and ensure that
similar situations do not arise again