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1.Prepare and cook a range of Indian dishes ( more specifically South Indian ) as set out in the restaruent menu 2.Prepare delicious, hygienic and healthy food according to the business principles 3.Introduce an existing dish of the month at the beginning of every month to keep customers interested 4.To make sure the food supply is sourced properly and used resourcefully 5.Ensure that food items are rotated properly in fridge and FIFO is followed as per HACCP guidelines and make sure it is strictly followed. 6.Help business manager to achieve the restaurants budgeted food costs 7.Carry out month end food stock taking 8.Manage day to day- ordering of food for a section in line with the UK purchasing guidelines. 9.Ensure food prepared is of highest possible standards 10.Controlling portion sizes in accordance with food specifications.