Additionally, chefs meet with the general manager routinely to discuss the status of the kitchen and its employees. They also communicate with vendors to order the weekly inventory. A chef relies on their creativity to develop new menu items. They infuse their own techniques while considering the restaurant’s unique style to different items from those of competitors. Chefs adjust the menu seasonally to account for ingredient availability and evolving consumer preferences. Chefs are responsible for the restaurant’s food supply and reorder inventory as necessary. They also determine how much food to keep stocked based on their menu and demand for certain items. Chefs use the restaurant’s established inventory management system to track items and ensure the kitchen’s efficient operation.