Main duties : To produce safe food of the required quality and quantity at the correct time. To work within existing Food Safety and Health and Safety at work guidelines. Requisition of stock, materials, supplies or equipment for the following days of production. To maintain records and input temperature records on a daily basis. Conduct all work in a safe clean hygienic manner. Minimise wastage and report all wastage to line manager. Must have good knowledge of allergen and be able to brief customers if required. Cover early/late meals as required. Work on functions as detailed by the CATWO or Duty chef Secondary duties : Ensure that all equipment used, is in safe working order, checked regularly and serviced. Report customer compliments and complaints immediately to the shift Supervisor or Manager / RCWO where necessary. To ensure that the kitchen fridges are kept clean and tidy stacked correctly with food items wrapped and date stamped. Queries and issues relating to dishes, menus and suppliers are cascaded to the RCWO/ Head Chef. To deploy on exercises and work away from base location when required. Carry out any other duties commensurate with the trade/grade as directed by the MLM. Competences : Planning and Managing Resources to Deliver Results ( Lead Competence ) Working Together. Managing Customers and suppliers. Essential : Qualifications/Experience Certificate/Diploma qualifications in Culinary Arts from a recognised institution. Appropriate Food Hygiene Certificate. Ability to work under pressure with minimal supervision. Good communication and interpersonal skills Desirable : At least 2 years’ experience in the same field.