Prepares and serves a range of a la carte items which meet guest’s expectations while supervising junior members of the Kitchen Brigade • Assist with organizing special events and special food promotions. • Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical. • Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines. • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. • Maintain a hygienic kitchen and personal hygiene. • Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation. • Work with superior in the preparation and management of the department’s budget. • Control and monitor departmental costs on an ongoing basis to ensure performance against budget. • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. • Initiate action to correct a hazardous situation and notify supervisors of potential dangers. • Implement and practice HACCP.