1) To supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment: Estimates food consumption, and requisitions or purchases foodstuffs.
2) To receive and examine food stuffs and supplies to ensure quality and quantity meet established standards and specifications.
3) To select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation.
4) To supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
5) To cook or prepare food according to recipe.
6) To built quality and affordable suppliers or vendors relation or net work,
7) To advertise, screen, select kitchen staff and reward or discipline them,
8/ To attend food seminars or food fairs,
