Job Description

• To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
• To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef 
• Able to take the lead on a station as well as educate and guide junior chefs
• To remove any hazards and report any defects in the kitchen or equipment to a senior chef 
• To keep high standards of personal and kitchen hygiene 
• Assist in maintaining overall camaraderie in the kitchen 
• To be able to communicate clearly and effectively in a kitchen environment
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Skill set

• Communication and interpersonal skills