Duties: Control the food quality, presentation and service as per the required standards defined by Location Manager.Prepare menus and recipes in coordination with Location Manager considering contract client’s feedback and cost requirements.Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in storesFacilitate menu costing Ensure that employees under my control are fully aware of their duties and responsibilities and have received company and client’s induction and that this is documented.Monitor food cost and quality to ensure they meet the objectives and targets set by the Manager.Identify staff training needs and initiate training process in coordination with superiors.Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job trainingEnsure all work is carried out in compliance with the Quality, Health, Safety and Environment management system

Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores. Forward requisition for Camp boss approval. To perform and Check incoming supplies from the container stores for quality, quantity, damage and spoilage. Oversee proper handling, packaging and storage of foodstuff and ensure the stock rotation procedures are maintained. Ensure that the food is prepared as per the planned menu and in line with the instructions/feedback received from the superiors. Ensure smooth and timely supply of prepared / cooked food to all concerned units.