Key Responsibilities:

• Preparing, cooking and presenting a variety of dishes in line with menu requirements and quality standards.
• Assisting with planning and developing menu items, including contributing ideas for seasonal dishes and specials.
• Monitoring the quality of raw and cooked food products to ensure consistency and customer satisfaction.
• Maintaining high standards of food preparation, portion control and presentation.
• Ensuring kitchen areas, equipment and food storage areas are kept clean, organised and compliant with hygiene and food safety regulations.
• Checking stock levels, rotating ingredients correctly and assisting with ordering and minimising waste.
• Following workplace health and safety procedures at all times within the kitchen.
• Working collaboratively with kitchen and front of house staff to ensure efficient service during busy periods.

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