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Plan, prepare, and cook full menus, including starters, main courses, sides, and seasonal specials, using fresh ingredients and professional cooking techniques. Ensure consistency in taste, portion size, and presentation for all dishes, in line with the restaurant’s standards and customer expectations. Supervise and train junior kitchen staff to maintain kitchen efficiency and promote skill development within the team. Enforce high standards of hygiene, safety, and cleanliness in line with UK food safety regulations. Monitor and manage kitchen stock levels, ensuring ingredients and supplies are ordered and rotated appropriately, and liaise with suppliers for timely and cost-effective deliveries. Collaborate with the head chef and management team on the development of menus, integrating seasonal produce, new techniques, and customer feedback to enhance offerings. Stay current with culinary trends and dietary requirements, adapting recipes and techniques including vegetarian, vegan, gluten-free, and allergy-sensitive dishes. Participate in kitchen planning and administrative tasks, including food cost tracking, inventory logging, and health and safety documentation, as needed by the management.