Prepare the schedule for kitchen staffs and all required paperwork, including forms and reports in an organized and timely manner. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Ensure that the kitchen is kept within a safe working environment. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures as per agreed targets. Report weekly food cost to the kitchen manager/head chef.