• Help in the preparation and design of all food and drinks menus
• Develop and update SOPs for all menu items
• Regularly undertake costing for all menu items
• Cost new menu items & special orders
• Produce high quality plates both design and taste wise
• Fill in for the Head of Kitchen in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Ensure that items are cooked to the SOP, portion sizes are maintained & waste eliminated