REQUIRED SKILLS

Culinary Expertise – Advanced knowledge of cooking techniques,food preparation,and presentation,with the ability to work across a variety of sections in the kitchen.
Time Management – Ability to work efficiently in a fast-paced environment,prioritising tasks and ensuring all dishes are prepared and served on time.
Teamwork & Communication – Strong ability to collaborate with other kitchen staff,communicating effectively to ensure smooth kitchen operations and service.
Attention to Detail – Keen eye for consistency in the quality and presentation of dishes,ensuring each plate meets the high standards of the kitchen.
Health & Safety Awareness – Solid understanding of food safety regulations,hygiene practices,and proper kitchen procedures to ensure a safe working environment.

Station Management – Oversee and manage a designated section of the kitchen,ensuring the preparation and cooking of dishes meets the highest standards.
Food Preparation & Cooking – Prepare,cook,and present dishes to a high standard,ensuring consistency in taste,presentation,and quality.
Inventory & Stock Control – Monitor and manage stock levels for your section,ensuring ingredients are fresh,and orders are placed as needed to maintain efficient kitchen operations.
Team Collaboration & Supervision – Work closely with junior chefs and kitchen staff,offering guidance and support while maintaining a strong focus on teamwork and kitchen organisation.
Health & Safety Compliance – Ensure adherence to food safety regulations and hygiene standards,maintaining a clean and safe working environment at all times.