Sandy
• Prepare, cook, and plate dishes to the standard set by the Head Chef/Sous Chef, following recipes and portion specifications consistently, • Maintain pace and quality under pressure during service, • Carry out mise en place ahead of service, including prepping ingredients, sauces, and garnishes, • Maintain a clean, organised, and safe workstation at all times, • Ability to work on your own, • Follow food hygiene and safety standards (HACCP or equivalent), including correct storage, labelling, and stock rotation, • Communicate clearly with other kitchen staff and front-of-house during busy service periods, • Assist with stock checks, deliveries, and basic inventory management, • Take direction and feedback from senior chefs to continually improve technique and speed, • Fulfil regular pop-up food events across the estate, using temporary kitchens as well as the outdoor kitchenRequirements, • Prior kitchen experience essential (professional kitchen, catering, or relevant culinary training), • Basic knife skills and understanding of core cooking techniques, • Ability to work efficiently under pressure during busy service, • Good understanding of food safety and hygiene practices (or willingness to obtain certification), • Strong teamwork and communication skills, • Flexibility to work evenings, weekends, and holidays as required
