Chef

-Ensuring that all food is of excellent quality and served in a timely manner.

-Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

-Overseeing all kitchen operations.

-Coordinating kitchen staff, and assisting them as required.

-Taking stock of ingredients and equipment, and placing orders to replenish stock.

-Receiving feedback and making improvements where necessary.

-Monitor food costs and maintain budgetary control

-Maintain a clean and organized kitchen at all times

-Ensure compliance with all health and safety regulations