and hygieneWork efficiently to support large-scale functions and high-volume serviceCollaborate with the Sous Chef and Executive Chef to develop event menusTrain and guide Commis Chefs and junior team membersEnsure compliance with HACCP and foodsafety...
control, portioning, labelling, and rotation in line with HACCP and foodsafety regulations.Work efficiently during high-volume service periods, ensuring deadlines and event schedules are met.Support the wider kitchen team during event setup, service...