• Meal Execution: Prepare high-quality breakfast, lunch, and traditional boma dinners for up to 16 international guests.
  
• Stock Control: Manage kitchen inventory, food rotation, ordering, and minimize food wastage.
  
• Dietary Flexibility: Adapt menus creatively to cater to diverse dietary requirements (e.g., vegan, gluten-free).
  
• Hygiene Standards: Maintain exceptional levels of kitchen cleanliness and food safety regulations.
  

Requirements