Minimum age 18 years old and an NVQ qualification in catering.

Main duties include; ordering stock from suppliers. To prepare ingredients for guests meals. To rotate stock to prevent wastage. To keep a kitchen budget and work within its parameters. To ensure kitchen and storage areas are clean and safe, meeting statutory health and safety standards. Be responsible in peak season for the job allocated to and actions of a second member of staff. Delegation of tasks to staff member’s including food prep and washing up. To provide a varied range of foods for guests - meals to be provided are buffet breakfast and evening meal.To have a knowledge of special dietary requirements and to provide these when necessary.