How Can We Prevent Theft and Manipulation in Our In-House Canteen Operations?

We have an in-house canteen. The chef is responsible for coordinating the order placement and receiving the order. The chef can manipulate the details, for example, receiving 10kg when ordering 15kg, but billing the company for the full 15kg. To prevent theft during the ordering, preparation, and food wastage processes, what steps can be taken to control this?

Go for CCTV. It should not only act as proof for any theft that might take place in the future and other issues but also mostly acts as a deterrent in many cases.

CCTV is a good idea. One man should not be doing both the jobs of ordering and receiving. Workflow should be in such a way that one places an order and the other receives it. A kind of check should be placed where every person is smoothly checked as part of the other person's job.