About this role
Responsibilities: • Prepare and cook assigned menu items to a consistently high standard, adhering to established recipes and culinary techniques. • Maintain cleanliness and hygiene standards within your assigned station, ensuring compliance with food safety regulations. • Assist with mise en place, including prepping ingredients, portioning, and maintaining inventory levels. • Monitor cooking times and temperatures to ensure proper food preparation and quality. • Plate and present dishes with creativity and attention to detail. • Work effectively within a fast-paced environment, prioritize tasks, and multitask efficiently. • Communicate effectively with colleagues and collaborate to maintain a smooth kitchen operation. • Ensure proper equipment usage and maintenance. • Resolve any issues or concerns that may arise within the kitchen team. • Assist the Head Chef and Sous Chef with menu development, recipe testing, and other tasks as required. • Supervise and train kitchen staff, providing guidance and support to ensure high-quality food production. • Maintain a positive and professional attitude in the kitchen, contributing to a supportive team environment. • Train and mentor junior kitchen staff