1. To have a complete understanding of, and adhere to the company’s policy relating to “What we expect “policies in our Navigator Handbook. 2. To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. 3. To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required. 4. To identify and request assistance prior to any breakdowns. 5. To relay any breakdown related information immediately to the Chef de Cuisine ,to enable root cause identification and eradicate re occurances. 6. To respond to change positively, in the departmental function as dictated by the industry, company or hotel. 7. To be an ambassador of Lateral service for the team. 8. To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices. 9. To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices. 10. To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets. 11. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges 12. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. 13. To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately,to allow for Engineering response. 14. To identify and request assistance if required, prior to any breakdowns occurring. 15. To adhere to all pre-determined set-up times and breakdowns for each meal period-event. 16. To follow all control and key procedures. 17. To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation. 18. To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximising production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets. 19. To assist in the development of a safe and clean working environment.