Duties and responsibilities include: Preparation of meal ingredients. Dealing with incoming deliveries. Monitoring inventory and restaurant supplies. Plating and presenting meal items. Comply with all HACCP legislation and documentation. Work well within a team. Comply with all company policies and procedures. Follow all set up and close down procedures. Control cost and minimise waste. Maintain high standards of quality control, hygiene and health and safety. Requirements include: At least two years experience as a Commis Chef. Excellent communication skills. Level-headed/sensible and consistent in nature, trustworthy and reliable. Ability to work flexibly under pressure with a positive attitude. Approachable with excellent people skills. High level of initiative. Ability to multitask. A desire to progress as a Chef.