Reports to Head Chef, must have full knowledge and certification of HACCP. Duties are as follows: • Ability to prepare and cook food in a busy environment • Organise and control the efficient and economic production of quality food whilst maintaining high standards of cleanliness and hygiene • Ensure excellent food hygiene practise is observed in the entire food chain from storage through to preparation and service • Keep a high standard of personal hygiene with a clean and presentable uniform as set out in the Employee Handbook • Avoid unnecessary wastage by observing proper control methods • To be familiar with all menus and responsibilities in accordance with these menus Candidate must be fully flexible with regard to working hours