Job Description
Responsibilities Manage your assigned kitchen section during preparation and service. Ensure consistency in food quality, presentation, and portioning. Maintain cleanliness, organization, and food safety standards. Assist with stock control, inventory management, and minimizing wastage. Support and guide junior kitchen team members. Work closely with the Sous Chef and Head Chef to deliver exceptional guest experiences. Requirements Minimum 2 years of experience in a professional kitchen. Strong work ethic and attention to detail. Ability to perform well under pressure. Positive attitude and team-oriented mindset.