As a chef, you would:

• Determine how much food to order and maintain an appropriate supply at the restaurant
• Keep up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Experiment to come up with new specialties that will draw diners into the restaurant
• Liaise with suppliers, oversee deliveries, manage the kitchen budget and design menus
• Employ food safety best practices and make sure that all kitchen staff members do the same
• Manage quality control and taste the dishes; making sure they are at the right standard and are presented correctly before they go out to the customer
• Coach the sous chef and other members of the kitchen staff, so they perform at their best