The posting
Core Responsibilities
- Station Management: Set up and manage daily food production, mise en place, and station readiness before and during service.
- Cooking & Quality Control: Prepare and cook menu items strictly to recipe, presentation, portion, and timing standards.
- Team Guidance: Supervise, train, and assist junior cooks, commis, and kitchen assistants.
- Operations Support: Assist the Head Chef or Sous Chef with daily operations, step up to run the line when needed, and help plan production schedules.
- Inventory & Cost Control: Monitor stock levels, handle deliveries, apply First-In, First-Out (FIFO) rotation, and help minimize food waste.
- Safety & Hygiene: Ensure strict compliance with food safety regulations, kitchen sanitation, and workplace health standards (e.g., SFA / Basic Food Hygiene certification).
Key Requirements & Qualifications
Experience: Typically 1 to 3+ years of hands-on cooking experience in a restaurant, hotel, or commercial kitchen environment, with some experience leading a station.
Certifications: Valid Basic Food Hygiene Certificate / Food Safety Course Level 1 (or higher).
Technical Skills: Strong knife skills, mastery of core cooking methods, equipment handling, and portion control.
Soft Skills: Ability to work under pressure in a fast-paced environment, good organizational skills, reliability, and team leadership.



