Key Responsibilities

• Prepare and cook assigned menu items according to approved recipes and specifications.

• Maintain consistency in taste, portioning, and presentation.

• Ensure mise-en-place is completed before each service.

• Maintain detailed knowledge of menus, ingredients, and preparation methods.

• Follow production requirements and instructions from senior chefs.

• Maintain quality standards during high-volume service periods.

• Support other kitchen sections when operationally required.

• Ensure the assigned section is correctly prepared, organised, and stocked before service.

• Monitor ingredient and equipment requirements throughout the shift.

• Coordinate effectively with the Chef de Partie and other kitchen sections.

• Support the pass and overall service flow when required.

• Communicate shortages, delays, and operational challenges promptly.

• Work independently when required while maintaining kitchen standards.

• Assist with restaurant, banqueting, and function requirements.

• Monitor stock levels within the assigned section.

• Assist with stocktaking and requisitioning.

• Follow approved issuing and storage procedures.

• Apply correct portion control standards.

• Minimise food waste through effective preparation and product utilisation.

• Report shortages, damaged products, and unusual stock variances.

• Handle kitchen equipment correctly to minimise loss and damage.

• Maintain a clean, safe, and hygienic kitchen environment.

• Follow all HACCP procedures and maintain required records.

• Maintain excellent personal hygiene and grooming standards.

• Ensure correct food storage, labelling, rotation, and temperature control.

• Check expiry dates and product condition regularly.

• Prevent cross-contamination through correct food-handling practices.

• Keep the section, equipment, and working areas clean and sanitised.

• Report food safety, equipment, and workplace hazards immediately.

• Support the Chef de Partie in coordinating the assigned section.

• Communicate professionally with Kitchen and Front of House teams.

• Guide Commis Chefs and junior kitchen employees when required.

• Share product knowledge and correct preparation techniques.

• Take ownership of assigned responsibilities and follow through on commitments.

• Respond positively to coaching and development.

• Support colleagues during busy service periods.

• Demonstrate professional conduct and respect at all times.

• Take Responsibility through ownership of your section and assigned duties.

• Demonstrate Accountability for food quality, preparation, and standards.

• Act with Integrity in food handling, stock control, and food safety practices.

• Deliver exceptional Service through your contribution to the guest experience.

• Pursue Excellence through consistent quality and continuous improvement.