• Oversee training and mentoring of personnel• Supervising food preparation activities• Resolving complaints and enquiries• Dealing with special dietary requirements• Ensuring correct stock is on hand• Maintaining good relationships with both co-workers as well as customers• Monitoring wastage and food costs• Preparing staff schedule sheets• Producing up to standard dishes • Ensuring equipment is available for staff when needed• Standing in for the Head Chef when required

• Assisting the Sous Chef with daily kitchen operations• Supervising and training of junior or commis chefs• Ensuring food preparation is adequate for daily requirements • Guaranteeing highest quality of food standards• Checking the quality and quantity of goods being delivered from suppliers• Monitoring stock levels and correct stock required for functions or events• Responsible for ensuring correct storing temperatures and packaging is followed• Following strict wastage and production recording procedures