To monitor stock movement and be responsible for ordering on your section ▪ To ensure minimum kitchen wastage. ▪

To ensure knowledge of the product is maintained and communicated to all relevant personnel. ▪

To be responsible for completing your mis en place ▪

To learn and record skills and recipes from other members of the department ▪

To report any maintenance issues to the Head Chef immediately. ▪

To comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed. ▪

To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable ▪

To ensure all statutory regulations are adhered to, such as food hygiene policies

▪ To be flexible and willing to help the restaurant kitchen at busy times if required