Key tasks will be: Contribute to menu planning and development in collaboration with the Head Chef - Shift leader during evening service - Preparation and production of dinners and banqueting - Plan and coordinate the daily allocation of tasks - Ensure quality control throughout food production - Manage goods handling and stock control, including some ordering of supplies - Supervise, support and train employees and apprentices - Ensure smooth service and effective teamwork during service - Maintain and develop strong health, safety and food hygiene routines, including HSE and food safety procedures