Chef Manager (Management)

Compile and balance cash receipts at the end of the day or shift.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.

Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Greet and seat guests, and present menus and wine lists.

Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.

Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.

Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.

Train workers in food preparation, and in service, sanitation, and safety procedures.

Perform various financial activities, such as cash handling, deposit preparation, and payroll.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Develop departmental objectives, budgets, policies, procedures, and strategies.

Develop equipment maintenance schedules and arrange for repairs.

Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.

Present bills and accept payments.

Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Resolve customer complaints regarding food service.

Supervise and participate in kitchen and dining area cleaning activities.

Record production, operational, and personnel data on specified forms.

Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.

Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

Schedule parties and take reservations.

Forecast staff, equipment, and supply requirements, based on a master menu.

Estimate ingredients and supplies required to prepare a recipe.

Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.