- Preparing, cooking and presenting food to a consistently high standard.

- Assisting with menu planning and development.

- Supervising and mentoring junior kitchen staff.

- Managing kitchen operations during service.

- Monitoring food quality, consistency and portion control.

- Ordering, receiving and managing stock and kitchen supplies.

- Maintaining food safety, hygiene and WHS standards.

• - Managing food costs, wastage and kitchen efficiencies.