CHIEF COOK

Manages daily kitchen operations, plans menus, oversees food safety, and supervises kitchen staff Plan daily menus and prepare meals according to required standards and dietary needs. Supervise and coordinate kitchen staff and delegate cooking and food preparation duties. Ensure food is prepared, cooked, stored, and served safely and hygienically. Monitor food quality, taste, portion sizes, and presentation. Maintain cleanliness and organization of the kitchen, cooking equipment, and food storage areas. Check food supplies and manage inventory to ensure adequate stock levels. Order ingredients and kitchen supplies when necessary. Minimize food waste and control food costs. Ensure all kitchen equipment is properly maintained and used safely. Follow company policies, food safety regulations, and hygiene standards. Train and guide junior cooks and kitchen assistants. Maintain records of food supplies, cleaning schedules, and other kitchen requirements. Handle kitchen operations efficiently during busy periods. Report any food, equipment, or safety issues to management.