Responsibilities: 1. Responsible for the delivery of food services for the Battalion & Sub-Units 2. Responsible for the planning of menus and food production using fresh, chilled, ambient & operational rations 3. Planning of Functions 4. Demonstrate high level culinary skills using the relevant principles/methods of cookery 5. Responsible for the calculation of the overall quantity of commodities required to meet the catering commitment 6. Responsible for indenting for, receipting & storage of rations & demanding required non consumables 7. Oversee the career management, professional development & welfare of any subordinates - as required 8. Assist with the production of the Unit Catering Management Plan .