This vacancy embraces, but is not limited to the following duties and responsibilities: · Work alongside the Executive Chef and be responsible for managing all aspects of the kitchen · Ensure all food items are up to the quality standards set and in sufficient quantities · Establish staff and production schedules, recruit, interview and hire staff · Inspect work areas, supplies, ingredients and cooking equipment · Make menu changes when necessary · Coordinate food budgeting, purchasing and cost control · Work in tandem with the service team to ensure the best possible experience with guests · Plan event menus to the specifications of the booking · Provide and perform duties and services in a faithful and diligent manner, to the best of one's ability · Devote professional time and attention to the restaurant and to its clients on a full-time basis during business hours, in accordance with the policies, directions and instructions · Maintain flexibility due to the constantly changing nature of business and desire to remain competitive · May have other duties and responsibilities from time to time as well as work at a different location.