- Preparing, cooking and presenting food to a consistently high standard in line with established recipes and presentation standards.

- Supporting the efficient day-to-day operation of the kitchen during service, including a la carte and function service.

- Monitoring food quality, consistency, and portion control at all stages of preparation and presentation.

- Maintaining strict food safety, hygiene and WHS standards, including temperature checks, day dotting, food handling and cleaning schedules.

- Ordering, receiving and managing stock and kitchen supplies.

- Assisting with menu planning and development.

• - Supervising and mentoring junior kitchen staff.