• Check the quality and defrosting the meats –chicken, beef, lamb, pork, goat and chicken parts.• Precision cut and Cook meats, vegetables using a full range of cooking methods.• Measure ingredients using measuring cups, spoons and scales. • Adjusting thermostatic controls to regulate oven and stove, tandoori oven. • Meets all health and safety requirements. • Preparation and cooking of ingredients such as:• Cleaning, scaling, filleting, shelling, deveining different types of seafood.• Prepare, slice, store and cook vegetables for salads, garnishes and main dishes.• Packing down useable items.• Changing containers (labelled and dated).