To maintain a high standard of specified work in accordance with the Executive Chef’s instructions To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef To monitor stock movement and be responsible for ordering on your section To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef