Food Preparation: Prepare, cook and present dishes consistently to a high standard whilst following the established recipes and customer requirements. Station Management: Overseeing a designated kitchen station, leading a team to deliver exceptional dishes. Inventory and Stock Control: Monitor stock levels for your section, ensure proper storage and rotation of ingredients, and assist in stock ordering when required.Menu Development: Contribute ideas for daily specials and menu development, demonstrating creativity, innovation, and a passion for food. Time and Workflow Management: Maintain excellent time management and organizational skills to meet service demands and minimise delays during busy periods. Health & Safety Compliance: Adhere to all food hygiene, safety, and cleanliness standards in accordance with HACCP and company policies.