Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus. Coordinates activities and training of Sous chefs, cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.