Key Responsibilities:
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Prepare, cook, and present dishes within your section to the highest standard
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Assist the Sous Chef and Head Chef with menu development and daily specials
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Ensure mise en place is completed before service and maintain a clean, organized station
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Monitor stock and control wastage while ensuring freshness and quality of all ingredients
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Maintain high standards of hygiene, health, and safety in the kitchen
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Train and mentor junior staff and apprentices within your section
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Communicate effectively with other sections and front-of-house teams to ensure smooth service
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Follow all kitchen procedures and food safety regulations
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Monday to Friday (Apply online only)
Must have Chef Whites