• Report for duty on time, in full uniform, maintaining a high standard of personal hygiene and grooming.
• Work collaboratively within the kitchen team and across departments to ensure seamless operations and professional communication.
• Deliver the highest level of customer care and service, ensuring consistency in food quality and presentation.
• Assist the Senior Chef de Partie, Sous Chef, and Head Chef in organizing and overseeing all kitchen operations.
• Maintain responsibility for stock control, inventory management, and cost efficiency within the designated kitchen section.
• Ensure all dishes leaving the kitchen meet the highest quality standards and align with company policies.
• Adhere to food safety and hygiene regulations, ensuring compliance with HACCP standards and Department of Health guidelines.
• Minimize food waste through effective portion control, preparation techniques, and efficient kitchen management.
• Report any accidents, maintenance requirements, or safety hazards to management in accordance with company procedures.
• Follow established fire safety, emergency, and health & safety protocols, adhering to all legal and company guidelines.
• Participate in internal and external training programs as required, continuously enhancing culinary skills and knowledge.
• Demonstrate a passion for the culinary profession, showcasing creativity, precision, and a commitment to continuous improvement.
• Minimum of two years of professional kitchen experience, with a strong foundation in advanced cooking techniques.
• Flexibility is required, as the role may involve tasks beyond the immediate responsibilities outlined, depending on operational needs
• 39 hrs/week 34000 p.a.