Job Responsibilities:
Culinary Operations & Support: Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance. Support menu planning initiatives and ensure proper implementation of recipes and standards. Ensure consistency in food quality, taste, and presentation across all service periods. Team Supervision & Development: Supervise, coach, and motivate kitchen team members to maintain high performance standards. Monitor the progress and development of cooks and provide guidance where necessary. Foster teamwork and promote a positive and professional kitchen environment. Food Cost & Inventory Control Support inventory management and stock control processes to minimise wastage. Assist in monitoring food costs and ensuring efficient utilisation of resources. Food Safety, Hygiene & Compliance: Ensure compliance with hygiene, HACCP, and workplace safety standards. Enforce kitchen operating procedures and sanitation guide...