• Receive goods from suppliers with the Chef or family members.
• Calculate the market ticket, fax the market ticket to the President's Office.
• Timekeeping, salary calculation for the Kitchen Department.
• Control all food quantities for the day and suggest food for the next batch.
• Control internal assets before and after the party, calculate the party fee.
• Control the number of substitutes in the day.
• Make daily, weekly and monthly reports to the President's Office.
