1. Cook food in a timely manner
2. Inform waiter staff about daily and weekly special
3. Ensure appealing plate presentation
4. Supervise cooks and assist as needed
5. Slightly modify recipes to meet customers needs and requests
6. Monitor food stock and place order
7. Check freshness of food and discard out-of-date items
8. Ensure compliance with all health and safety regulations within the kitchen in absence of an executive chef.