Menu Planning & Preparation
Prepare and cook meals according to cafeteria menu and dietary guidelines.
Assist in planning weekly menus ensuring nutritional balance and cost efficiency.
Innovate and introduce new dishes periodically.
Team Leadership & Coordination
Supervise and train kitchen staff, ensuring proper work allocation.
Monitor performance and maintain discipline in the kitchen.
Ensure timely preparation and service of food.
Quality & Hygiene Control
Maintain high standards of cleanliness, sanitation, and food safety.
Ensure all food is stored, handled, and prepared according to health regulations.
Conduct regular inspections of kitchen equipment and facilities.
Inventory & Cost Management
Monitor stock levels of ingredients and kitchen supplies.
Assist in ordering and receiving supplies while controlling food waste.
Keep track of daily production and maintain records as required.