- Leading a team of chefs in cooking and preparing meals, including food quality and overseeing cooking techniques. - Training Junior Chefs. - Onboarding New Employees. - Designing & Helping the Head Chef in creating the food & drink menus. - Ensuring the kitchen meets high standards of quality. - Deputising for the head chef in their absence. - Being the voice of the kitchen when communicating with waiters and bar staff. - Ordering supplies and negotiating with suppliers. - Managing inventory and keeping control of stock. - Supporting the Executive Chef in the general running of the kitchen. - Supervising all food preparations.

- Preparing, cooking and presenting high quality dishes within the specialty section- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes- Managing & Training Commis Chefs - Monitoring Portion & Waste Control - Preparing Meat & Fish - Assisting With The Management Of Health & Safety - Assisting With The Management Of Food Hygiene - Overseeing The Maintenance Of Kitchen And Food Safety Standards

- Ensure the quality of food served in all food outlets, including the employee restaurant.- Assist in training Junior staff & attending training sessions.- Responsible for stocks and control of wastage according to company standards.- SOPs for all dishes are implemented with the aid of a Chef De Partie.- Create & Maintain an effective working relationship with colleagues and Managers.

- Monitoring kitchen equipment and reporting issues to superiors- Assessing inventory and requesting resupply when necessary- Disposing of spoiled items and adhering to sanitation policies- Continually developing culinary knowledge to produce high quality meals- Measuring, mixing & preparing meal ingredients, sauces and seasonings

- Assisting the Chef with various food preparations (salads, souces, grill etc.)- Cleaning & Maintenance of kitchen equipment- Monitoring Food Stock