§ Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
§ Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
§ Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
§ Directs and strictly adheres to food apportionment policy to control costs.
§ Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
§ Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.