As part of this role your main responsibilities include, Organise the kitchen operations for service in the restaurant, bar and banqueting. Apply organisational skills for workflow planning and Mise en Place. Ensure quality and consistency of food served. Organise kitchen for A la Carte, general production and preparation. Monitor and maximise efficiency in kitchen operations. Managing and training any chefs or other kitchen staff working with you .Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.