· Running of the kitchen operations in the absence of the Sous chef.

· Leading and coordinating a production team and ensure the kitchen runs smoothly at all times

· Ensuring Hygiene and quality control standards of produce throughout the kitchen.

· Supervising service and ensuring final presentation of product is compliant with Food quality standards and recipe presentation.

· Assisting the Head Chef in menu execution.

· Supporting the management team to ensure targets are met with food costs.

· To maintain inventory stock and ensure that any anticipated shortages are communicated promptly to the Chef and inventory department

· Complying with food labelling, production planning and temperature controls.