Food Preparation & Quality
Prepare meals as per the approved menu and recipes.
Maintain consistency in taste, presentation, and portion size.
Use fresh ingredients and follow standardized cooking methods.
Kitchen Hygiene & Safety
Follow Food Safety guidelines .
Keep kitchen, equipment, clean and sanitized.
Ensure proper storage of raw materials and leftovers.
Inventory & Cost Control
Monitor stock levels of ingredients and supplies.
Minimize food wastage through accurate forecasting and portion control.
Provide timely requisitions to the store/purchase department.
Timeliness & Service
Deliver meals on schedule (breakfast, lunch, dinner, snacks).
Support special menus for events, meetings, or festivals.