Primary Responsibilities:

• Deliver consistent, high-quality, luxury-standard cuisine that exceeds guest expectations.
• Support innovative menu development in partnership with our Executive Chef.
• Ensure stock levels are maintained and kitchen operations run smoothly during service.
• Uphold exemplary hygiene, food safety, and presentation standards at all times.
• Train new team members and apprentices in kitchen techniques and menu execution.
• Maintain cost control through portion management, stock rotation, and waste minimisation.
• Collaborate closely with the Restaurant Manager and Front of House team to ensure seamless service.
• Support payroll monitoring and recruitment activities alongside management.
• Coordinate with the stewarding team to ensure efficient support for kitchen operations.
• Perform additional tasks as required to support the culinary vision and opera...