Dish Preparation and presentation: Consistently prepare, cook, and present high-quality dishes in line with set recipes and customer expectations. Section Supervision: Take responsibility for a specific kitchen section, guiding and supporting junior staff to deliver excellent results. Stock Management: Keep track of ingredient levels, ensure correct storage procedures are followed, and support ordering and stock rotation to reduce waste. Menu Input & Creativity: Actively participate in the creation of new menu items and daily specials, bringing fresh, innovative ideas and culinary passion to the team. Service Efficiency: Manage workflow effectively during busy periods, ensuring smooth service through strong organisational and time management skills. Food Safety and Hygiene: Uphold high standards of cleanliness and food safety at all times, complying fully with HACCP protocols and internal policies. starting date 15/10/2025 Job offer is based on minimum 39hours per week