Responsibilities:

• Prepare and cook high-quality dishes in your designated section of the kitchen.
• Assist in the development and planning of menus, ensuring seasonal and local ingredients are utilised.
• Supervise and train junior kitchen staff, fostering a collaborative and efficient working environment.
• Maintain cleanliness and organisation of the kitchen, adhering to food safety and hygiene regulations.
• Monitor stock levels and assist in ordering supplies as necessary.
• Collaborate with the Head Chef to ensure consistency and quality in all food preparations.
• Participate in kitchen meetings to discuss menu changes, special events, and operational improvements.