a. To maintain the food quality b. To maintain Hygiene and sanitation standards c. To implement cost control procedures d. To implement product standards such as standard recipes, standard portion chart & food presentation standards. e. To Monitor Duty roster timings, grooming, leave and replacements of the staff reporting to him f. To Monitors the necessary inventory to be maintained g. Ensures that all meals and orders taken are given on time. h. Involved in the planning for conferences and theme parties along with executive chef i. To check the food for cafeteria and Executive Dining Room staff. j. To conduct need-based training for the staff.