Responsibilities:
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Cooks guests' orders according to their preferences
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Employs food safety best practices and makes sure that all kitchen staff members do the same
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Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
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Selects choice ingredients that will give dishes the best flavour
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Experiments to come up with new specialties that will draw diners into the restaurant
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Coaches the sous chef and other members of the kitchen staff, so they perform at their best
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Determines how much food to order and maintains an appropriate supply at the restaurant
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Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
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Works quickly and accurately during busy periods, such as weekends and evenings
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Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
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Takes direction and works with the restaurant's administrative team
