Carry out daily temperature checks and ensure effective stock monitoring and control. Follow correct opening and closing procedures to support the smooth running of daily service. Stock and replenish the hot cupboard and bar display (cakes and pastries). Receive and unload fresh deliveries, organising and maintaining the stock room. Prepare ingredients including washing, peeling, and cutting produce using correct knife skills. Monitor sell-by dates and ensure proper stock rotation. Check and maintain correct labelling, packaging, and storage of all food items. Apply portion control, minimise food wastage, and re-purpose items where appropriate. Clean and maintain kitchen appliances, ovens, pans, dishes, and utensils. Keep all kitchen sections tidy, organised, and compliant with hygiene standards. Participate in scheduled deep cleans of the kitchen as required. Ensure all food is cooked and served at the correct temperatures and within required timeframes. Operate, clean, and maintain kitchen equipment including the Mixer, Rational Oven, and Dishwasher. Demonstrate basic knowledge of table service and front-of-house (FOH) standards. Comply with all company policies and procedures, including Fire Safety, Health and Safety, and Food Hygiene regulations. Report any maintenance issues, accidents, or incidents promptly to the Head Chef. 2. Person Specification / Requirements Exceptional attention to detail with strong interpersonal and communication skills. High personal presen