This role will report to the Head/Sous Chef and your main duties will include;Maintain excellent presentation standards and cost control for Ora Bistro and room service.Lead team members by setting a positive example. Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.Assist Head/Sous Chef with menu preparation and ensuring adequate supplies are available for expected service.Work with and co-ordinate the work of kitchen team members in the preparation and production of food as required.Preparation and ensuring the availability of mis en place as required.Keeping all working areas clean and tidy. Ensuring all equipment is maintained, serviced and cleaned.Supervision of the kitchen in the absence of the Head and Sous Chef.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met.Liaising with restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.Constantly striving to provide total customer satisfaction through efficient, friendly and professional service to all guests. This includes leading by example when attending to guest requests. Take initiative to ensure that interactions with our guests (internal or external) are positive, productive, professional and in keeping with the principles of Heartist 
