Kitchen CDP Cold

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order 3 – 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment. Requires the ability to work organized and within a team environment. Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement. Ability to prioritize, organize and follow through in order to meet deadlines. Culinary training or degree is preferred