Working as a part of a large team on a particular section. To organize a section and operate in adherence to the specifications of the business. Maintain standards already in place and follow the instruction of someone of supervisory position on hand to report to for any assistance needed. Responsible for all culinary dishes that are prepared in their section. Knowledgeable about his or her speciality as well as culinary function in general. Be organized and comfortable working in a high –pressure environment. Able to give orders within their sections, as well reliably carry out orders handed down to them by the sous chef and head chef. Good understanding of spoken and written English. Level 2 Food Hygiene.