Plan, coordinate, assign, oversee and participate as required in the preparation, cooking and serving of food keeping health and safety foremost in mind.

Supervise the kitchen team and taste, smell, and observe food to ensure conformance with recipes and appearance standards.

Supervise and lead non cooking personnel, such as Kitchen helpers, to ensure sanitation and cleanliness of kitchen and equipment.

Supervise staff engaged in inventory, storage, and distribution of food stuffs and kitchen supplies.

Maintain consistency in food preparation and service to students and school employees

Ensure that food and service meet quality control standards.

Inspect kitchen and food service areas.

Revise and regularly review the menu cycle and update menus.

Coordinate on any event which needs food and service.

Ensure food is prepared to an adequate level and portioned correctly.

Standardize recipes and procedures so quality and productivity are maintained. 

Checking in on students and staff to enquire about food quality and service.

Ensure that equipment and safe and healthy work conditions are maintained in their assigned area.

Ensure that there is none, or minimum wastage of food. Ensure proper management of food not consumed. 

Store food products in compliance with safety standards agreed upon.

Oversee kitchen deliveries and ensure proper invoicing and storage.

Maintain appropriate inventory levels for supplies to ensure smooth meal services.

Report any injuries or hazardous situations to the Manager immediately.

Conducting regular inspections of the kitchen to ensure proper standards of hygiene and sanitation are maintained.

Follow and enforce all food safety regulations regarding food preparation, storage, handling, and serving.

Supervise cleaning and sanitizing of eating utensils, counters and equipment