Responsibilities:
- Maintain high standards of food hygiene and follow the rules of health and safety.
- Ensure that all food is prepared, cooked, and presented to hotel standards.
- Monitor portion and waste control to maintain profit margins.
- Assist with stock rotation and inventory management.
Qualifications:
- Proven experience as a Commis Chef or similar role.
- Culinary school diploma or equivalent qualification.
- Knowledge of kitchen hygiene and safety standards.
- Ability to work under pressure in a fast-paced environment.
