The Candidate is asked to:

- Monitor closely the mis en place requirements for the relevant section.

- Maintain all mis en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.

- Monitor the daily work assigned to Commis Chef/DCDP and ensure that given guidelines are followed and to take the necessary corrective measures.

- Work straight or split shifts depending on the needs of the business.

- Check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.

- Carry out daily checks to ensure storage areas are maintained to a high level of hygiene.