A professional who coordinates activities of and directs indoctrination and training of chefs; cooks; and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service. Responsibilities include:

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
• Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Devises special dishes and develops recipes.
• Hires and discharges employees.
• Familiarizes newly hired chefs and cooks with practices of restaurant kitchen and oversees training of cook apprentices.
• Maintains time and payroll records.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• May supervise or cooperate with steward/stewardess in matters pertaining to kitchen, pantry, and storeroom.