What You Bring Recognised Culinary or Hospitality qualification At least 2 years experience as a Chef de Partie in a 4 or 5-star hotel or upmarket restaurant Strong knowledge of culinary techniques, kitchen management and food safety Experience in mentoring and coaching junior kitchen staff Exceptional creativity and passion for culinary innovation Excellent leadership, communication and team management skills Experience in stock management and control Ability to work under pressure in a fast-paced, high-demand environment Strong planning and organisational skills Proficiency in Microsoft Office Flexibility to work weekends, public holidays and evenings What You Will Do Collaborate with kitchen leadership to plan and execute creative, seasonal menus Manage day-to-day operations of your designated kitchen section Supervise, train and motivate kitchen staff to maintain high standards Monitor food preparation and presentation to ensure all dishes are prepared to perfection Ensure strict compliance with health, safety and hygiene regulations at all times Assist with food inventory, ordering and waste reduction Lead by example to create a positive, collaborative and efficient kitchen environment Assist with menu development including seasonal, special event and a la carte offerings