Here are some of those:
Developing New Recipes - “No one is born a great cook, one learns by doing”- Julia Child. A chef experiments for days, months and even for years to present a new dish on your table. Patience and practice are the two weapons for a chef to win the battle of developing new recipes.
Planning Menus - It is a tough job for a foodie to choose 2 or 3 dishes from the hundred of delicious ‘names’ printed on the menu card. But, believe me! It is tougher to decide what will be those hundred names on the menu card. The chef has the responsibility to analyse the performance of each of the dishes individually and review the dishes as a part of the whole menu.
Manage Customer Relations - “A satisfied customer is the best business strategy of all” -Michael LeBoeuf. These words are true for every business on this earth and the restaurant business is no exception. So, nowadays, a chef does not keep himself locked up in the four walls of the kitchen; rather he interacts with customers to have honest feedback. He also takes care of the complaints, collected from the customers, regarding any food preparation or quality.
Train the Kitchen Staff - The chef is supposed to be the most experienced and knowledgeable person in the kitchen. So, one of his main responsibilities is to train the kitchen staff and to ensure that their duties are being carried out to the highest extent of their potential.
Inventory Management - He is the key person to decide when and what (ingredients, equipments, etc.) to order from the suppliers. And in this regard, he also controls the budget and keeps accurate records to produce them before the restaurant administration.
Quality Control - A chef ensures that the food they are providing is of the best quality. He inspects the freshness of the ingredients. He also monitors the matters of cleanliness and sanitation in the kitchen. Another area of concern for a chef is to maintain timeliness. He needs to make sure that none of the guests have to wait for long to have his first round of food and beverages.
Monitoring Safety standards - The chef needs to strictly follow the kitchen safety standards and monitor that his subordinates are maintaining them too. He also looks after the functionality of the kitchen equipment to avoid any unwanted incident.
It is obvious that the chef plays a vital role in the success of the restaurant business and it is important to ensure selection of a good chef to keep the customers happy and the cash register tilling.