• Report for duty on time, in full uniform, maintaining a high standard of personal hygiene and professional grooming. Lead and support the kitchen team, ensuring smooth day-to-day operations and maintaining a collaborative work environment. Work closely with the Head Chef to develop menus, refine recipes, and implement innovative culinary techniques. Oversee food preparation, cooking, and presentation, ensuring consistency, quality, and adherence to company standards. Supervise and train junior chefs, fostering skill development and maintaining high performance within the kitchen team. Manage stock control, inventory, and ordering to maintain efficiency, minimize waste, and ensure cost-effective kitchen operations. Ensure strict adherence to food safety regulations, hygiene standards, and HACCP protocols, maintaining compliance with health department regulations. Monitor and enforce portion control, minimizing food wastage while maintaining quality and profitability. Act as a key point of contact between the kitchen and other departments, ensuring seamless coordination and communication. Handle kitchen incidents, reporting accidents and maintenance needs promptly in line with company policies. Implement and enforce fire safety, emergency, and health & safety protocols, ensuring a secure working environment. Participate in and lead training sessions to enhance team knowledge, ensuring continuous skill development and operational excellence. Display passion for the culinary profession, bringing creativity, leadership, and problem-solving abilities to the role. Minimum of five years experience in a related role, with proficiency in advanced cooking techniques and kitchen management. Flexibility is required, as the role may involve tasks beyond the immediate responsibilities outlined, depending on operational needs.
  
• 39 hrs/week 34000 p.a.