Plans, prepares and cooks menu items as directed by Western Chef.

Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

Demonstrates and instructs cooks in food preparation and cooking skills.

Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

Maintains a consistent understanding of food costing, sales mix and menu planning.

Enforces controls to minimize food and supply waste and pilferage.

Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

Support safe work habits and a safe working environment at all times.