To be responsible for day-to-day management, preparation and service of food, ensuring that the highest standards are always maintained to the standards required by the hotel. To ensure that strict hygiene controls are kept in all Kitchen areas. To ensure the smooth running of the food operation including the maintenance and cleaning of the fabric of the kitchen. To make sure all costs are in line with budget. To work closely with the Director of Food & Beverage on menu, service and concept development to create strong identities for each outlet across the division.