Duties and Responsibilities (but not limited to):Assist the Executive Chef and Executive Sous Chef in the supervision of the Kitchen Cooks and Stewarding teamFood preparation and production to deliver innovative and inspired dishes aimed to exceed customer and guest expectationsEnsure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelinesEnsure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines
