Chef (excluding pastry chef) oversees all the production of food served at the restaurant, banquet functions, and other outlets. He/she develops recipes and menus, monitors food quality and presentation, estimates food and labour costs, while maintaining the highest quality and sanitation standards. He/she may also monitor and control stock levels and liaise with the relevant suppliers for food orders. He/she supervises cooks and other workers engaged in food preparation and enforces proper implementation of health and safety procedures in the kitchen. He/she may prepare, season and cook speciality foods and complex dishes.