Responsibilities: • Ensure adherence to Health and Safety regulations and appropriate hygiene practices. This means that the chef should be appropriately clothed in line with H&S prescriptions. It also means that the kitchen area and food preparation and cooking should take place in a hygienic manner. • Inspect and constantly ensure that food preparation areas are clean and well-maintained. This includes cooking equipment and work surfaces, to ensure safe and sanitary food-handling practices and conformance to established standards. • Report any operational problems (faulty/damaged equipment) that could hinder daily operations. • Estimates amounts of required supplies, such as food and ingredients. Understanding of portion ratio and costing. • Submit daily requisitions to order stock required for the day, taking into account trends, and busy week periods/peak periods. Ensure the stock requisition process is followed for all food items and spices required for food preparation. • Check the quantity and quality of received stock, sign for, and take accountability of food stock received. • Ensure that the stock received is of good quality to ensure the quality of meals. Able to report on food stock usage as per required as well as account for variances. Ensure that all the stock in food manufacturing and preparation is accounted for.