Provision of the catering function within an operational and non-operational kitchen environment; responsibilities include: Maintain excellent standards of personal, food and kitchen hygiene. Ensure compliance to procedures, menu specifications and recipes. Produce food meeting portion controls, and budgetary constraints. Adapting and producing dishes to meet special dietary, religious and allergenic requirements. Follow, complete and maintain production schedules, legislative and quality standard documentation. Use specialist kitchen equipment, in a wide variety of locations from field to on-board ships. Communicate internally and externally with customers and colleagues. Commit to personnel development activities.