• Carefully and accurately measure dish portions
  

• Responsible for deliveries and stock rotations
  

• Maintain cleanliness and hygiene both personal as well as at their work station.
  

• Thorough knowledge of all aspects of the operations of a kitchen
  

• Inform wait staff about daily specials
  

• Ensure appealing plate presentation
  

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
  

• Experiment with recipes and suggest new ingredients
  

• Ensure compliance with all health and safety regulations within the kitchen area
  

• Planning menus
  

• Ensuring food quality and taste is of the highest standard
  

• Controlling budgets and minimizing wastage
  

Requirements.