Job responsibilities Communicate information relating to food service requirements to staff, patients and other members of the public both verbally and by telephone. Organise day-to-day work tasks or activities in conjunction with assistant head chef. Provide information on food service, matters including recipes and wastage information. Responsible for the correct operation of kitchen equipment Adherence to standard recipes and production planning whilst ensuring the most economical use of provisions. Supervise the serving of food and the maintaining of good portion control and presentation of the food served. Please refer to the attached Job Description & Person Specification for further details.