The chef will oversee all food preparation and presentation to ensure quality and consistency with the restaurant's standards. They will also be in charge of directing other chefs on how to prepare various foods, advising junior kitchen staff members, and ensuring a first-in, first-out food rotation system. The chef's responsibilities will include keeping cooking stations stocked, particularly before and during peak operating hours, experimenting with dishes, and recommending new products. Their responsibilities also include determining how much food to order and maintaining an adequate supply at the restaurant, ensuring compliance with all health and safety laws within the cooking area, and ensuring the product quality that arrives from suppliers is high.