Run your section during preparation and service, making sure everything is ready, organised and delivered on time.
Prepare and present dishes to the agreed recipes and standards, keeping quality and consistency high.
Check stock, ingredients and equipment before service and flag issues before they affect the guest.
Manage rotation, storage, requisitions, portions and waste on your section with care.
Keep food safety, hygiene, allergen and HACCP standards in place throughout every shift.
Guide Demi Chefs and Commis Chefs, helping them learn the section and build confidence.
Work closely with the Sous Chef and front-of-house team so communication stays clear and service flows.
Support specials, menu development and events, sharing ideas and being open to trying new things.
Look after equipment and keep the section clean, safe and ready for the next service.
Help wherever the kitchen needs you - good chefs care about the whole service, not just their own section.
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