- Play a pivotal role in creating and cooking new food items.
- Create seasonal menus, menu items for special events and ingredient promotions.
- Develop concept menus that cater to trend and customer preferences.
- Create individual menus that fit into the basic menu concept.
- Provide information on improved culinary technology and techniques.
- Establish and make use of a database for regular menu development.
- Follow standard recipes and SOP for all cooking practices.
- Maintain a consistent flavor.
