Prepare and cook dishes according to standardised recipes and presentation guidelines.

Ensure food quality and consistency in taste, appearance, and portioning.

Collaborate with kitchen staff to plan and develop new menu items.

Oversee food preparation and ensure compliance with health and safety regulations.

Monitor inventory and order ingredients and supplies as needed.

Maintain cleanliness and organisation of the kitchen and equipment.

Train and mentor junior kitchen staff.

Manage kitchen operations in the absence of the Executive Chef or Sous Chef.

Adhere to all food safety, hygiene, and sanitation guidelines.