Maintain food safety, sanitation, and EHC standards throughout the kitchen.
Ensure adequate stock levels and smooth kitchen operations during service.
Uphold high standards of hygiene, food quality, and presentation.
Train and support new team members and apprentices.
Control costs through portion management, stock rotation, and waste reduction.
Work closely with Restaurant Management and Front of House to ensure seamless service.
Coordinate with Stewarding to ensure effective kitchen support.
Support the Culinary team with additional duties as required.
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