Food Preparation: Washing, peeling, cutting fruits/vegetables; seasoning and preparing ingredients; assisting in cooking basic dishes like salads or sauces. Station Maintenance: Keeping their assigned workstation and section clean, organized, and stocked. Stock & Inventory: Monitoring stock, requisitioning supplies, accepting deliveries, and ensuring proper storage. Hygiene & Safety: Adhering to all food safety, hygiene, and health & safety regulations. Team Support: Assisting the Chef de Partie (section chef) and other team members, helping with setup/breakdown, and covering other stations as needed. Learning & Development: Participating in training, learning new techniques, and following recipes precisely. Essential Skills: Strong knife skills and attention to detail. Ability to follow instructions and work in a fast-paced environment. Good communication and teamwork. Basic math for measurements and inventory.

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Cook / Chef