1.Adhere to Food Hygiene Regulations and food safety managementpractice and procedures, ensuring products are fit for sale/ consumption.2. Prepare and serve food to agreed company specifications that meetcustomer expectations in terms of quality, speed of delivery andpresentation.3. Ensure kitchen premises and equipment are adequately cleaned andmaintained to allow effective and safe operation of the food productionfacilities and environment.4. Adhere to the day to day application of Health and Safety policy andprocedures in relation to food.5. Adhere to kitchen stock rotation and control systems6. Undertake other reasonable duties or requests from time to time asrequested by the Head Chef or General Manager.