What You Bring Recognised Culinary diploma or equivalent professional qualification At least 2 years experience as a Chef de Partie within a hotel environment At least 1 years experience managing kitchen teams Solid knowledge of cooking techniques and kitchen equipment Good understanding of food safety, hygiene and HACCP regulations Strong leadership and team coordination skills Creative flair and strong eye for detail Strong communication, planning and organising skills Good time management and problem-solving ability Resilient and able to work under pressure in a fast-paced environment Flexible availability including evenings, weekends and public holidays What You Will Do Support the Sous Chef in managing daily kitchen operations Supervise and train Commis Chefs, Demi Chefs de Partie and junior staff Ensure consistent quality and presentation of all dishes before service Assist with inventory management, stock ordering and rotation Maintain strict food hygiene and HACCP compliance Contribute to menu development and recipe creation as needed Monitor portion and waste control to maintain profit margins Ensure all food is prepared on time and to the required standard