• Maintain Kitchens in a clean and hygienic state
• Maintain a stock of cleaning equipment and materials.
• Identify and report maintenance concerns.
• Plan for meals and snacks within given budget procure food items at best quality and price.
• Account for expenditures providing supporting valid and authentic receipt.
• Procure and serve meals and snacks as scheduled.
• Maintain good hygiene and cleanliness in food preparation.
• Store food properly.
• Organize and maintain the kitchen equipment cooking utensils and dishes in good complete order.
• Follow IRC Food and Hygiene Guideline

• Undertake menu planning in consultation with the Chef.
• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.
• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.
• Check quantity and quality of stock received and notify suppliers of deficiencies.
• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.
• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the Diakonie guidelines.
• Co-operate fully with the statutory inspections and implement recommendation as appropriate.
• Act as Supervisor to the Kitchen Staff Team.
• To undertake such other duties as may be determined from time to time within the general scope of the post and to be aware that social activities connected with the home may require voluntary work attendance outside normal working hours

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Determine how food should be presented, and create decorative food displays.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Arrange for equipment purchases and repairs.
• Meet with staff to discuss menus for special occasions such as meetings and other events.
• Coordinate with Logistics team in order to facilitate food item procurement.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.