Design the restaurant menu, test it and budget it Achieves the daily/weekly food requirement Order, receive and store ingredients Manage the use of ingredients taking into account perishability, warranty period Makes the preliminary preparations for cooking - wash, select, clean, cut, chop Prepare the food following the recipes chosen for the menu but also the order of the orders It ensures that the dishes have the right taste Assemble and decorate the dishes before they are served on plates, bowls, trays Participates in the cleaning and maintenance of kitchen utensils and equipment It is ensured that the hygienic-sanitary rules specific to public food are respected Coordinates the work of the cook's help Collaborate with the restaurant manager or chef to ensure the highest quality standards.