Summary Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity Ensures that all dishes from that section are prepared consistently and according to standard recipes Monitors food and operating costs and controls these by reducing waste Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine Ensures the sanitation standards for kitchen are being met Be familiar with all sections of the kitchen to facilitate the adaptable use of employees Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented Qualifications Diploma Graduation