• Supporting the head chef or executive chef in the general running of the kitchen.
• Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior chefs.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.