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About the role Assisting the Head Chef / Catering Manager in the overall efficient operation of all the kitchen facilities to standards of service, quality and presentation, keeping in mind profitability and efficiency. Key responsibilities Storage, handling of food raw materials to maximise usage and minimise wastage. Quality control on all finished items from the kitchen outlets you are working in. Delivering on time finished food products to agreed standards from the kitchen outlet you are working in. Monitoring Member and Customer satisfaction with food and proposing to the Catering Manager any improvements that could be made. Ensuring that established security procedures are maintained. Maintain stock levels in conjunction with Head Chef / Catering Manager. Assist with coaching and training of staff in kitchen area. Any hazards identified or equipment malfunctioning to be brought to the attention of the Catering Manager. Ensuring food control tasks are completed every shift. All/any duties as may be required by instruction from the Catering Manager.