** Head and Sous Chefs: Prepare, cook and present food to the high standards required by the Owners and Management Team • Supervise and instruct cooks and other workers in the preparation, cooking and presentation of food • Check the quality of food products to ensure that standards are met • Arrange production schedules and staff requirements necessary to ensure timely preparation of food • Demonstrate new cooking techniques and equipment to staff • Collaborate with the Owners and the Management Team to plan and develop recipes and menus. • Estimate amounts and costs of required supplies of food and beverages • Order and maintain inventory of food and beverages needed to ensure optimum sales • Liaise with sales representatives in order to negotiate prices and order supplies • Inspect supplies, equipment and work areas for cleanliness and functionality every day. • Monitor sanitation practices to ensure that employees follow standards and regulations • Liaise with the Management Team re new kitchen equipment purchases and repairs. • Package food for takeaway orders, as required • Replenish food in display cabinets • Perform cleaning duties such as wiping down work surfaces, cleaning equipment, washing dishes, sweeping and mopping, as required to keep kitchen area clean ** Chef De Partie: - Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service - Actively participates in training of culinary skills to junior staff and apprentices - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met - Keeps work station clean and organized including fridge’s/freezers, counter tops and stove tops - Ensures that station opening and closing procedures are carried out to standard - Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense - Operate all kitchen equipment and conduct themselves with safety in mind at all times - Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines - Report any and all deficiencies in kitchen equipment functionality and quality of food in a timely fashion - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program - Adhere to all environmental policies and programs as required - Other reasonable duties as assigned Commis Chef: - To assist the Senior Chef on duty with storage, - Preparation and cooking of all food items - To assist and monitor food stocks and stock movement. - To ensure minimum kitchen wastage. - To follow the cleaning schedules for the kitchen and clean the section and other areas as directed. - To ensure stock is controlled and rotated. Accept and store deliveries - To ensure that mis en place is completed in your section. - To report any maintenance issues to the Head Chef immediately. - To comply with the conditions of the food hygiene policies. - Chef de partie