• To assist in the smooth running of the Kitchen Service • To produce a variety of dishes to a high standard of preparation, production and presentation • Under the direction of the Head Chef, Sous Chef or Senior Chef de Partie, prepare and produce food as directed using modern methods, equipment, and fresh food. • Ensure that the section operates effectively on a daily basis • Ensure that all food cooked and served is of a high quality. • Maintain sufficient level of mise en place for Lunch and Dinner service. • Ensure that staff meals are of a good wholesome and healthy standard.