Key Responsibilities: * Prepare, cook, and present dishes within your section to the highest standard * Assist the Sous Chef and Head Chef with menu development and daily specials * Ensure mise en place is completed before service and maintain a clean, organized station * Monitor stock and control wastage while ensuring freshness and quality of all ingredients * Maintain high standards of hygiene, health, and safety in the kitchen * Train and mentor junior staff and apprentices within your section * Communicate effectively with other sections and front-of-house teams to ensure smooth service * Follow all kitchen procedures and food safety regulations * Monday to Friday (Apply online only) Must have Chef Whites...