- Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
- Assist with overseeing the daily operation of the kitchen
- Prepare the daily mis-en-place and food productions
- Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
- Ensures that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
- Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef / Chef de Cuisine
- Any other ad-hoc tasks assigned by the Head Chef
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