Key Responsibilities: Assist the Head Chef in overseeing daily kitchen operations and ensuring smooth food production. Supervise and support kitchen staff, maintaining high standards of food quality, consistency, hygiene, and safety. Prepare and cook dishes to a high standard, following established recipes and presentation guidelines. Train, mentor, and guide junior kitchen staff to promote skill development and consistency within the team. Contribute creative input to menu planning and recipe development. Support inventory management, including stock rotation and placing supply orders as needed. Ensure proper use, cleaning, and maintenance of all kitchen equipment. Requirements: Previous experience in a similar role (Junio Sous Chef or strong Senior Chef de Partie). Excellent culinary skills with a keen eye for detail and presentation. Strong leadership and communication abilities. Knowledge of food hygiene and health & safety standards. Ability to remain calm and efficient in a fast-paced environment. A passion for great food and a desire to grow within a supportive team.

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