• To assist the Head Chef in the smooth running of the kitchen operation • To produce and deliver a variety of dishes to a high standard of preparation, production and presentation • Ensure guests expectations are exceeded through consistent service and product delivery • Support the Head Chef in creating a team environment which promotes good morale and ensures a high level of commitment and pride • Aim to achieve required standards of food service whilst ensuring that profitability targets are met MAIN DUTIES & RESPONSIBILITIES • Provide junior members of the kitchen team with support in training and development so that service and product delivery is consistent • Ensure all statutory regulations are adhered to • Ensure that all food is stored correctly, stocks rotated and temperature recorded in line with the Health and Safety regulations • Ensure that exceptional standards of food service are delivered consistently • Ensure that the kitchen operates effectively on a daily basis • Maintain sufficient level of mise en place for Breakfast service. • Ensure that staff meals are of a good wholesome and healthy standard, delivered according to lunch serving times. • Develop a close working relationship with all F&B staff, promoting team within the department and hotel • Motivate colleagues to achieve high standards of service and performance • Undertake any other reasonable duties as may be requested by Management from time to time.