Starting point
Distinguish kitchen organisation, ingredient preparation and cooking; each involves different expectations and skills. Describe the duties, meal times and where supplies belong.
when available time is limited
Choose the highest-priority duties and what can wait; do not equate quality with an unrealistic task count.
setting responsibility boundaries
Distinguish agreed duties from work needing permission, qualifications or a different provider before starting.
Checklist
Selections are not sent or saved.
Before agreeing
Cooking ability and special dietary requirements need separate confirmation.