Job Responsibilities:

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1. Implement control on quality along with the consistency of every eatable item served.

2. Develop and adapt work schedule as per prevailing work pressure and occupancy.

3. Involve in ordering and receiving ingredients required in the kitchen.

4. Implement departmental line-ups regularly as routine.

5. Control, maintain, and manage kitchen inventory and food supplies.

6. Ensure all ingredients for preparing food are in the right supply on time.

7. Support and facilitate control of food costs.

8. Convey clearly any maintenance of kitchen equipment and other security problems.

9. Utilize service of direct preparation or supervision of some other cook helpers as required.

10. Inspect and ensure the best functioning of all kitchen equipment is as per the given manufacturer's instructions.

11. Supervised other cooks and helpers directly including scheduling and ensuring adequate coverage of cooks for meal preparation.