Job Description

Responsibilities

Support the Head Chef and Sous Chef with the daily running of the kitchen Oversee food preparation and service to ensure consistent quality and presentation Coordinate kitchen sections and ensure mise en place is completed before service Supervise, guide and assist junior chefs and kitchen staff Maintain recipe specifications, portion sizes and plating standards Assist with menu planning, specials and recipe development Monitor stock levels and assist with ordering, receiving and stocktaking Ensure correct food storage, labelling and stock rotation Minimise wastage and support food cost control Maintain kitchen cleanliness and compliance with food safety procedures Communicate equipment faults, stock shortages and operational concerns to senior chefs Take responsibility for assigned kitchen operations in the absence of senior chefs

Requirements

Relevant culinary qualification would be advantageous Previous experience as a Senior Chef de Partie or Junior Sous Chef Strong practical knowledge of food preparation, cooking techniques and kitchen operations Ability to supervise and support a kitchen team during busy service periods Understanding of stock control, portion control and food waste management Sound knowledge of food safety and hygiene practices Strong organisational skills and attention to detail Ability to work shifts, weekends and public holidays