o Work in comm issary kitchens right below the executive chef.

o Oversee daily activities, including directing food preparation, training new staff, disciplining employees when needed, scheduling shifts, ordering supplies, and so on.

o Manage staff, create menus, and maintain food quality standards.

o Ensure that menu items are prepared according to recipe specifications, oversee the kitchen staff, monitor food and labor costs, and manage inventories.

o Oversee the kitchen staff, ensuring that food is cooked and served correctly, dishes are appropriately stocked, all equipment is functioning properly.