Job Description Key Responsibilities To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef. To carry out the smooth and efficient running of the section as appropriate. To assist the Head Chef and sous chef with compiling food orders and developing new food concepts. To plan, prepare, cook and present food to the standards required by the company and the client. To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.