Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.

• Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring

performance.

• Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
• Taking into account the wishes of clients when planning of menus.
• Making sure good nutritional standards are maintained when preparing meals.
• Making sure that all food at point of delivery is of the highest quality.
• Enquiring is any clients have allergies and then cooking meals accordingly.
• Responsible for high standards of food, hygiene, and health and safety.
• Keeping an eye on the temperature of cookers and roasters.
• Assisting the catering manager to price up menus.

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.
Study each recipe and gather all necessary ingredients.
Cook food in a timely manner.
Delegate tasks to kitchen staff.
Inform wait staff about daily specials.
Ensure appealing plate presentation.
Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.