Head Chef

Canteen & Chef Management Responsibilities

Maintain Four Division Canteens and Chefs

• Oversee daily operations of all four division canteens.
• Ensure proper staffing, hygiene, and discipline among chefs and support staff.

Menu Planning and Updates

• Prepare and update

  periodical menus

  (weekly/monthly) in coordination with divisional heads and employee feedback.
• Introduce variety and nutritional balance in meal options.

Canteen Stores & Inventory Maintenance

• Monitor and control inventory levels of raw materials and supplies.
• Ensure timely purchase and proper storage following FIFO (First-In-First-Out) principles.

Quality Food Preparation & Service

• Ensure high standards of

  food quality, hygiene, and safety

  during preparation and service.
• Conduct regular kitchen inspections and taste checks.

Monthly Budgeting and Cost Control

• Prepare and monitor

  monthly canteen budgets

  and

  item-wise cost analysis

  .
• Implement measures to control wastage and improve cost efficiency.