This is a hands-on role that will need the skills of a dedicated person to take responsibility for preparing, cooking and presenting a range of dishes within a section of the kitchen assisted by commis chefs and under the guidance of the head chef and sous chef.

The ideal candidate must have a good knowledge of hygiene (HACCP qualified) and wastage control, and have previous experience at researching and contributing to new dishes within a section. 

All applicants must have a good knowledge about food and taste, be creative, organised and have a proven track record in similar establishments.  All applicants should be fully conversant with all areas of kitchen.