-Preparing, cooking and presenting high quality dishes within the speciality section
-Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
-Preparing meat and fish
-Assisting with the management of health and safety
-Assisting with the management of food hygiene practices
-Managing and training any Commis Chefs
-Monitoring portion and waste control
-Overseeing the maintenance of kitchen and food safety standards