Job Description Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times •Oversee food preparation and cooking processes to maintain consistency and high-quality standards. •Ensure proper portioning, plating, and presentation of dishes, adhering to the established recipes and guidelines. •Monitor and maintain food inventory levels, ensuring freshness and minimising waste. •Provide leadership and guidance to the kitchen staff, fostering a positive and productive work environment. •Train, mentor, and motivate team members, promoting skill development and career growth. •Conduct regular performance evaluations and address any areas of improvement or training needs. •Collaborate with the Senior Sous Chef to schedule shifts, manage labour costs, and maintain adequate staffing levels. •Assist in coordinating and executing daily kitchen operations, including food preparation, production, and service. •Ensure compliance with food safety and sanitation standards, maintaining a clean and organised kitchen environment. •Collaborate with the Executive Chef to develop and implement standardized processes and procedures. •Monitor and control food costs through effective inventory management and portion control. •Collaborate with the Executive Chef to create seasonal menus, incorporating fresh and locally sourced ingredients. •Contribute to the development of new recipes, paying attention to food trends and client's preferences. •Assist in planning and executing special events, ensuring smooth operations and exceptional client satisfaction. •Collaborate with the front-of-house staff to ensure seamless coordination between the kitchen and dining areas. •Respond to client feedback and special requests promptly and professionally, striving to exceed their expectations. •Participate in menu tastings and contribute to menu development based on guest feedback and market trends