Core Responsibilities
- Food Preparation & Menu Planning: Create daily menus, design recipes, and cook main meal elements while accommodating dietary restrictions and preferences. [1, 2, 3]
- Kitchen & Staff Management: Supervise and train kitchen personnel (such as line cooks, sous chefs, and dishwashers), handle staff scheduling, and delegate daily tasks. [1, 2]
- Inventory & Purchasing: Order food provisions and supplies, inspect raw or cooked food quality, and manage inventory across dry, cold, and frozen storage. [1, 2]
- Safety & Hygiene Compliance: Enforce local health and sanitation guidelines (such as NEA standards or food safety management plans), and keep the galley or kitchen clean. [1, 2, 3]