Duties & Responsibilities

• Prepare and cook meals according to call orders and menu specifications
• Ensure food is prepared, presented, and served to the required quality standards
• Maintain correct portion control and minimize food waste
• Adhere strictly to food safety, hygiene, and health and safety regulations
• Ensure cleanliness of the kitchen, equipment, and workstations at all times
• Assist with stock control, storage, and rotation of food items
• Work collaboratively with the kitchen team to ensure smooth service delivery
• Follow company policies, procedures, and standard operating practices
• Step in to manage the kitchen in the absence of the Head Chef or Sous Chef.

Skills and Competencies

• Cooking and food preparation skills
• Menu interpretation and order execution
• Basic stock handling and portion control
• Demonstrates integrity...