Primary Responsibilities:

• Work closely with the Executive Chef and Sous Chefs to supervise daily kitchen operations
• Take responsibility for your section, ensuring high-quality food preparation, presentation, and service
• Maintain strict food safety, hygiene, and health & safety standards at all times
• Lead and supervise junior kitchen team members, setting a positive and professional example
• Delegate tasks effectively to ensure service requirements are met
• Coordinate menu preparation and ensure adequate supplies are available for service
• Liaise with Restaurant Ambassadors and Management regarding menu availability, changes, and special requests
• Monitor food quality at all stages of preparation and presentation
• Prepare and present menu items with creativity, consistency, and flair, while adhering to cost margins
• Maintain excellent stock control, including str...