Key Responsibilities: Food Preparation and Cooking: Preparing, cooking, and presenting dishes within their assigned station (e.g., sauté, grill, pastry). Ensuring consistent quality and timely service. Following recipes and adhering to established standards. Station Management: Maintaining a clean and organized work area. Managing inventory and minimizing waste. Ensuring proper storage and handling of food. Teamwork and Supervision: Working effectively with other kitchen staff, including sous chefs and commis chefs. Supervising and training junior cooks, if applicable. Contributing to a positive and efficient kitchen environment. Menu Development: Assisting the head chef or sous chef in developing new dishes and menus. Staying up-to-date with current culinary trends and techniques. Health and Safety: Adhering to strict food safety and hygiene standards. Ensuring proper handling of food and equipment. Following all relevant health and safety regulations. Other Duties: Assisting with inventory and ordering of food supplies. Participating in staff meetings and training sessions. May be required to perform other duties as assigned by the head chef or sous chef. REQUIREMENTS: A culinary qualification (e.g International Hotel School or similar) Minimum 2 years OPERATIONAL experience on a Chef de Partie (CDP) Level A valid code B driving license Up to date Food Portfolio

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