· Planning of all menu items from share plates, mains through deserts and seasonal specials taking into account wastage and accurately estimating gross profit percentage and gross profit $ including GST.

· Ordering of the relevant ingredients for the menu items above and ensure these are at best price to hit margin targets.

· First in First out stock control and ordering to ensure items remain in code, correct storage and food labelling to minimise wastage.

· Accounting for labour costs and ensuring there is a mix or higher end products with bigger GP$ whilst having a range of fast prep items of a lower GP$ whilst retaining a high GP% for quick service of quality offerings.

· Ensure recipes are followed through production and monitoring the quality of all bulk batch recipes through to final plating. Portion control and presentation remains consistent and at a high quality. Ensure the menu caters to a range of dietary requirements. Gluten free, Coeliac, Vegan, Vegetarian, children on-top of pub classics and new fresh ideas.

· Oversee and assist Senior Kitchen and FOH Management to ensure Cooks and Apprentices are following all food hygiene and safety requirements, instruct and advise on preparing and cooking methods and spot check to ensure these are maintained. Communicate any issues or discrepancies with relevant manager or shift supervisor.

· Fill out reporting documentation and follow up with relevant departments.

· Freeze and preserve food in line with correct food standards and ensure all Cooks and Apprentices follow these procedures.

· Be a positive influence and a strong communicator for others. Maintain a high standard of personal hygiene and presentation as an example for others.