• Creation, planning, directing food preparation of NEW Menus; weekly Business Lunch, Starters and Main Courses• Produce high quality plates both design and taste wise.• Responsible for Food Costing • Handling and managing Kitchen schedules. • Coordinating with suppliers; ordering supplies. • Ensure that the kitchen operates in a timely manner that meets quality standards.• Manage and train kitchen staff and assess staff’s performance.• Help carry out for improvement , development and assistance with the training of Junior Members of the Team • Enforcing strict health and hygiene standards in the kitchen; trouble shooting any problem that may arise. • Ensure all Health and Safety Regulations adhered at all times and understand your responsibility as an Employee. • Conduct a Monthly Inventory.

• Carry out frequent checks and maintain all equipment and structure in a safe working condition.• Responsible for preparation and production of Deserts; various Salads, Buffets, Cold starters required for each service.• Ensure correct uniforms are worn at all times.• Help carry out improve , develop and assist with the training of Junior Members of the Team• Enforcing strict health and hygiene standards in the kitchen; trouble shooting any problem that may arise.• Ensure all Health and Safety Regulations adhered at all times and understand your responsibility as an Employee.• Responsible for daily ordering of goods.• Conduct a Monthly Inventory.• Help the Head Chef on making New Menus.

• Enforcing strict health and hygiene standards in the kitchen; trouble shooting any problem that may arise.• Ensure all Health and Safety Regulations adhered at all times and understand your responsibility as an Employee.• Carry out frequent checks and maintain all equipment and structure in a safe working condition.• Responsible for preparation and production of Deserts; various Salads, Buffets, Cold starters required for each service.• Ensure correct uniforms are worn at all times.• Help carry out improve , develop and assist with the training of Junior Members of the Team• Responsible for daily ordering of goods.• Conduct a Monthly Inventory.• Help the Head Chef on making New Menus.

• To monitor stock movement and be responsible for ordering on your section.• To ensure minimum kitchen wastage. • To ensure knowledge of the product is maintained and communicated to all relevant personnel. • To learn and record skills and recipes from other members of the department.• To report any maintenance issues to the Head Chef immediately. • To comply with all policies and procedures to ensure that all statutory regulations are observed. • To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable.• To ensure all statutory regulations are adhered to, such as food hygiene policies.• To be flexible and willing to help the restaurant kitchen at busy times if required preparation of meat & vegetables.

• Responsible to maintain the standard cooking procedures.• Monitor daily food stocks.• Prepares daily inventories.• Ensures minimum kitchen wastage.