This role will support the Chef De Cuisine in managing daily kitchen operations, supervising staff, and ensuring the highest standards of culinary excellence and hygiene.

• Assist the Sous Chef and Head Chef in managing daily kitchen operations, running service smoothly, and stepping up to lead the kitchen in their absence
• Oversee the preparation, cooking, and presentation of all dishes, ensuring they consistently meet the restaurant's standards
• Coordinate and manage the mise en place process across various sections, optimizing kitchen efficiency and timely service
• Train and mentor junior staff, sharing knowledge and techniques to foster their development
• Assist with inventory management, stock rotation (FIFO), ordering, and minimizing food waste

• Proven experience as a Senior Chef de Partie or Junior Sous Chef
• Be able to work in team based and fast pace...