• Chief chef who manages the hostel kitchen• Responsible for deciding the menu• Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.• Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance• Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.• Deciding what quantities are to be cooked and the number of portions to be served.• Constantly checking the quality of the food being served to customers• Acted as a point of contact for all escalations related to food menus• Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.• Encouraging junior staff in their training and development• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation• Taking into account the wishes of clients when planning of menus.