Actively combat waste, ensuring food wastage is kept to a minimum and that all waste is recorded correctly. Wear protective clothing in line with policy and use approved safe methods when lifting and handling. Complete the required paperwork to maintain and monitor standards of work within the team to ensure that the Food Safety and Hygiene Manual Standards are achieved. When those standards are not achieved, to be responsible for reporting those shortfalls. To ensure that your knowledge of Food Legislation, Health and Safety, Risk Management and COSHH requirements are kept up to date and that this knowledge is cascaded to those lower grades of staff. Complete all appropriate records and documentation as required by the departments policies and procedures to include food produced and wastage to assist with stock control. To lead by example by providing guidance and direction to staff in the team. Conducting yourself in a respectful and professional manner and to encourage others to act in the same manner. Report any work difficulties and potential hazards such as equipment defects promptly to the responsible line manager. To assist in the checking of food stores and the correct storage of products. To be responsible for the clean as you go working practices with-in all areas and to clean up any spillage or spoilage that may occur as you work or as a direct consequence of your work. Complete any other reasonable request related to tasks identified by the Head Chef, Catering Services Manager