Meal Planning and Preparation:
Design menus, create recipes, and cook meals that meet dietary needs or cultural preferences.
Staff Supervision:
Train, mentor, and assign daily tasks to kitchen helpers or assistant cooks.
Inventory and Ordering:
Check food stock, order supplies from vendors, and manage budgets to reduce waste.
Hygiene and Safety:
Enforce strict health, cleanliness, and food safety standards (such as local health codes or maritime sanitation rules).
Equipment Maintenance:
Inspect cooking gear daily to ensure proper function and safety.