PREPARE, COOK AND SERVE ETHNIC RECIPES ACCORDING TO ETHNIC CUSTOM AND PRACTICE AND HEALTH REGULATIONS. ENSURE THAT COOKING INGREDIENTS (MEAT, VEGETABLES, SPICES ETC, FOOD PACKAGING ETC) ARE PURCHASED IN SUFFICIENT AMOUNTS TO CATER FOR FOOD SERVICE REQUIREMENTS. PREPARE MEAT AND VEGETARIAN DISHES STRICTLY IN ACCORDANCE WITH ETHNIC CUSTOMS TO ENSURE AUTHENTICITY. DEVELOP NEW RECIPES AND TRAIN OTHER STAFF IN HOW TO PREPARE, COOK AND SERVE AUTHENTIC ETHNIC CUISINE. ENSURE THAT FOOD IS PREPARED ACCORDING TO THE HIGHEST QUALITY STANDARDS. ENSURE THAT EQUIPMENT IS IN GOOD WORKING ORDER AND MEETS HEALTH AND SAFETY CRITERIA.
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