Chef

-Ensuring that all food is of excellent quality and served in a timely manner. -Planning the menu, keeping in mind budget, and availability of seasonal ingredients. -Overseeing all kitchen operations. -Coordinating kitchen staff, and assisting them as required. -Taking stock of ingredients and equipment, and placing orders to replenish stock. -Receiving feedback and making improvements where necessary. -Monitor food costs and maintain budgetary control -Maintain a clean and organized kitchen at all times -Ensure compliance with all health and safety regulations