• Be familiar with daily and ongoing menus, functions, specials etc. o Offer ideas for new dishes and, when invited, submit new menu items. • Ensure individual section and responsibilities are ready to meet daily, function and special requirements. • Ensure the necessary stocks are on hand at the right quality and quantity. • Ensure each component of a dish prepared is up to standard, properly cooked and delivered on time. • Follow recipes and instructions carefully. • Clean preparation and service areas daily. • Clean other areas as required. • Be familiar with and follow the Food Control Plan. • Ensure ongoing support of standards such that subordinate staff perform their duties correctly. • Inform Head/Sous Chef of any short falls in stock or ordering needed for the next day. • Prepare and cook raw materials to the required standard. • Prepare and cook appropriate amounts of stock to meet demand but avoid waste. • Treat all staff fairly and with courtesy. • Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to. • Ensure all maintenance problems are promptly reported to Head or Sous Chef. • Overall running the kitchen in absence of Head chef and other senior chefs. • Any other duties the employer may reasonably require.