* 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
* Station Management - oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures
* Quality Control - maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
* Team Collaboration - communicate effectively with all other team members and assist/support all colleagues where necessary
* Menu Development - collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
* Cleaning and Maintenance - maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order
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