Ensure a high level of hygiene (food, kitchen, and personal) at the branch.Ensure production and delivery of quality food products, in their correct portions to the guest.Liaise with the manager to obtain guest feedback and take appropriate action where there are concerns.Keep a tab on the performance of the cooks, guide them and ensure discipline is maintained.On job training of new and old staff in recipe interpretation, meal presentation and portion control.Give necessary feedback, reports and advise to supervisors on issues, challenges or changes within the branch.