* Food preparation: Prepare and cook dishes according to the menu, ensuring consistency in taste, flavor, and presentation* Kitchen management: Oversee the cooking process and manage timing to ensure timely service* Quality control: Maintain high standards of food quality, hygiene, and safety* Inventory management: Order supplies as needed while minimizing waste* Team leadership: Supervise junior kitchen staff, providing guidance and feedback* Training: Share knowledge and techniques that uphold the kitchen's standards* Compliance: Comply with all health and safety regulations* Kitchen cleanliness: Ensure that the kitchen areas are clean and tidy* Equipment maintenance: Maintain and use galley equipment*Safety: Comply with safety and company regulations

*prepare various ala carte and buffet dishes.*Minimise waste and maintain controls to attain forecasted food cost.*Maintain HACCP in the kitchen.*Cook food according to recipes, quality standards, presentation standards and food preparation checklist.*Assists other chefs in the kitchen when needed or perform any other tasks assigned.

To operate kitchen equipment like braising pan, stoves, grills, microwaves and fryers.*Responsible for cutting and cooking meats and vegetables for mise'en place.*Set up stations with proper par stocks to run the daily functions.*To give proper handover to the next shifts.

* Ensuring that all cooking equipment is in working order* Helping with the setting up and breaking down of stations in the kitchen* Cleaning and re-stocking the kitchen equipment in a hygienic manner. * Maintaining high standards of safety and hygiene in the Kitchen Assistant.