Job Description Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time. Kitchen Management – oversee the production of all dishes and ensuring cleanliness in line with policies and procedures. Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times. Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development. Menu Development – collaborate with the GM to develop and taste new recipes, providing suggestions for improvement or innovation. Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen areas ensuring equipment is in good working order.