Chef

Duties & ResponsibilitiesPrepare and present meals according to approved menus and recipes. Ensure food quality, taste, and presentation meet company standards. Assist with menu planning and daily production requirements. Monitor stock levels and assist with ordering and stock control. Minimise food wastage and maintain cost-effective food production. Adhere to all food safety, hygiene, and health & safety standards. Maintain a clean, organised, and efficient kitchen environment. Support catering functions, special events, and client requests. Work collaboratively with kitchen and front-of-house teams. Ensure compliance with company policies and procedures. Skills and CompetenciesSound knowledge of food preparation, menu planning, and portion control. Strong understanding of HACCP and food safety standards. Ability to work under pressure in a fast-paced environment. Excellent communication and teamwork skills. Strong attention to detail and commitment to quality. Flexible and willing to work shifts when operationally required. Qualifications

• Relevant Chef qualification or equivalent culinary training.
• Minimum 2–3 years' experience as a Chef within a contract catering, hospitality, hotel, restaurant, or corporate dining environment.