- Leading and managing large and small teams of chefs, creating a culture of high motivation, positive engagement and providing the support required to ensure the delivery of optimal performance- Overseeing the smooth day to day running of kitchen- Delivering effective training to junior chefs- Overseeing all aspects of the opening of new restaurants, including in Dubai, designing kitchens, recruiting and training staff, and ensuring on-time opening in line with budget - Working for Marco Pierre White flagship restaurants as a Sous Chef and Senior Chef de Partie- Preparing and cooking a wide range of meals for private dining, fine dining, casual and banqueting for major sporting events - Devising and developing high quality and varied menus to cater for a range of requirements, setting standard recipes, enabling the restaurants to run at an acceptable food cost while ensuring complete guest satisfaction- Communicating to all staff the latest function updates - Catering for private functions in a freelance capacity and covering for head chefs and chef de cuisine positions of establishments such as hotels, restaurants and gastropubs - Sourcing suppliers and ordering supplies, ingredients and stock with optimal cost efficiency and in alignment with customer demand - Ensuring the implementation of and complete compliance with all health and safety guidelines - Monitoring portion and waste control in order to maintain positive profit margins