Job Descriptions To come up with a new dish every 3 months Responsible for taking charge of quality of new dishes Impart skills and knowledge of new dishes created to the appointed outlet chef Ensure proper SOPs and HACCP standards are carried out Maintain food quality and safety standards Ensure proper maintainence of the kitchen within each outlet Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences Communicating with staff members to coordinate menu planning and preparation for special events Developing menus that meet budget requirements and are appealing to customers Ensure all activities conform to HACCP and AVA guidelines