Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time.

• Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
• Service Management - assist in coordinating and executing daily kitchen operations, including food preparation, production and service
• Stock Control - monitor and maintain food inventory levels, ensuring freshness and minimising waste. 
• Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. 
• Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or ...