To be responsible for all prepared pastry and food stocks (including dry stores) and replenish as necessary and inform Executive Chef of any relevant shortages.

To be aware of all relevant food suppliers their products and order accordingly as and when necessary due to business demand.

To supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff and ensuring all necessary work is completed prior to the commencement of service.

Supervise the training of all new staff members in the department.

Promote the safe use of the kitchen its equipment and building under the Health and Safety at Work acts Hygiene and other regulations.

Ensure all relevant food controls and correct temperatures are logged and adhered to at all times

Ensure the agreed standards of food preparation and presentation are adhered to at all times.

Ensure all daily ...