Working closely with the Head Chef and kitchen team, you will be responsible for delivering consistently high-quality food across our restaurant operations.

Key responsibilities include:

• Preparing and cooking dishes to a consistently high standard
• Assisting with menu preparation and development
• Ensuring food quality, presentation and consistency
• Managing kitchen preparation and service
• Maintaining food safety, hygiene and workplace standards
• Monitoring stock, ordering and minimising food wastage
• Working collaboratively with the kitchen and front-of-house teams
• Supporting and mentoring junior kitchen staff where required.

Skills required:

• A minimum of 12 months of full-time experience as a Chef, together with a relevant qualification in Commercial Cookery, Cuisine or a closely related field; or
• In the absence of a relevant formal qualification, a minimum of three years of full-time experience as a Chef
• Strong knowledge of food preparation, cooking techniques, plating and presentation
• Demonstrated ability to maintain consistent food quality and service standards in a busy commercial kitchen
• Sound understanding of food safety, hygiene and workplace health and safety requirements
• Ability to assist with menu preparation and development, stock control, ordering and minimising food wastage
• Strong organisational and time-management skills, with the ability to work effectively under pressure
• Ability to work collaboratively with the Head Chef, kitchen team and front-of-house staff
• Ability to support and mentor junior kitchen staff as required.