Responsible for portion control and food cost management and must organise and supervise the food service.Allocate all the duties and responsibilities of the kitchen staff.Take responsibility for the ordering and receipting of food, cleaning equipment and materials.Monitor the performance of catering staff.Maintain necessary records e.g. Ensure health, hygiene and security of all personnel is in date and on the premises and stock taking.Assist in the control of costs through following recommended menus and recipes.

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