1. Under the direction of the CDP / Chefs prepare and produce food as directed using modern methods & equipment. 2. To contribute to the best of your ability to the production of food items. 3. To be familiar with the menu of the day and know your responsibilities in accordance with the menu. 4. To ensure all dishes are prepared in a timely fashion and to the appropriate agreed HACCP standard. 5. To ensure excellent food hygiene practice is observed in the department for storage through to preparation and delivery. 6. To ensure HACCP compliance within the Kitchen and all food preparation areas viz; HACCP monitoring and recording should be done (CCP). 7. To avoid unnecessary wastages by observing proper control methods. 8. To ensure the kitchen equipment is in working order; report any maintenance issues to CDP / Chefs. 9. To ensure highest level of safety procedures is followed in the section / department. 10. To ensure all items are procured as per the indent before leaving Stores. 11. To ensure date tags are stuck in the trays. 12Must have the ability to multi-task in fast-paced environment