* Actively contributing to the menu planning process and execution
* Controlling food and wage costs, ensuring they come in on budget
* Assisting in event planning and execution
* Through your strong knowledge of the menus, actively controlling portion control and preparation knowledge to create amazing quality products.
* Implementing the hotel and department regulations, policies and procedures
* Providing information on menu items to members of the events team and floor operations team so they can confidently advise guests when required
* Maintaining industry knowledge and staying abreast of industry trends and dietary developments
* Keep all working areas clean and tidy. Chef is required to wash all dishes during service
* Actively training and promoting compliance with food safety standards, hygiene, cleanliness and other compliance requirements of the kitchens area.
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