-Design and Set-up of the kitchen-Creating menus and establishing food costs -Monitoring deliveries of food stock-Managing hourly kitchen employees through scheduling, payroll, training, -coaching, evaluating and hiring-Setting up HACCP – standards

-Ensuring the consistent smooth running of food production -Providing support and guidance to the culinary team-Supervision, preparation and cooking of various food items -Coordinating banqueting and private dining when required -Leading and coaching the team -Monitoring food production, orders, cost, quality and consistency

Preparing, cooking and finishing foods for complex dishes in line with company policy and procedure/standards set by Head Chef Sebastian Masi Prompt service of all foodMonitoring the productionEnsuring consistent quality and portion controlAssistance with stock control and stock order

-Food production for banquet service-Assisting with the coordination of banqueting events alongside the banquet manager-Production and service on pasta and pantry section for the Seasons-Restaurant