Cook (Seasonal) Key Responsibilities: Kitchen Operations: Ensure the efficient operation of the kitchen, maintaining smooth workflows and adhering to high standards. Quality Control: Verify that all food prepared meets quality standards before it leaves the kitchen. Meal Preparation: Prepare meals according to the client’s specific dietary requirements, ensuring consistent quality. Food Presentation: Ensure that all meals are presented attractively and to a high standard. Support to Head Chef: Assist the Head Chef in daily operations, including menu planning and other tasks as needed. Food Storage: Store food items in temperature-controlled environments, ensuring they are preserved safely. Compliance: Follow all health and safety regulations as required by the Health and Safety at Work Act 1974 and company policies. Any tasks or responsibilities as requested by management within the scope of the position. Knowledge and Skills: Previous experience cooking Middle Eastern Cuisine To be able to work quickly and efficiently in a team To follow and maintain strict health safety and hygiene standards Flexible to work rotating shifts including weekends To be able to follow precise instructions Basic Food & Hygiene Certificate.