• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation • Full awareness of all menu items, their recipes, methods of production and presentation standards • Assess quality control and adhere to service standards • Support the control of food cost • Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim • Seek own solutions to obstacles that occur from time to time • To project a pleasant and positive professional image to all contacts at all times • Assist Executive Sous Chef and Chef de Cuisine. • Ensure full liaison with other members of the section and the Kitchen team

• Qualification in Hospitality or Hotel Management preferred. • Young, dynamic, creative, adventurous personality with an eye for detail and looking for a challenge. • Ability to communicate in written and spoken English to an exceptional standard. • Proven track record of positive, assertive leadership in a team environment.