Main purpose of Job: will be to manage the kitchen team including team welfare, rostering, job chats, engagement, manpower planning.Main Duties:To prepare and produce food for the area which you are assigned and to the agreed standards in conjunction with the other chefs.To minimise wastage.To ensure all necessary mis-en-place are ready prior to service.To follow rigidly and observe all hygiene and HACCP regulations.To ensure that all reasonable care is taken for the health and safety of yourself, other employees, guests and other persons on the premises.To carry out fire drills and all statutory training that is required of you.To observe all safety procedures and rules.To report and where possible take action on incidents of accidents and damage.To attend all training courses as notified to you by management.To carry out any other duties as may be notified to you by managementNOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of the organization.Work RemotelyNoJob Types: Full-time, Part-timeExpected hours: 30 – 45 per weekBenefits:Bike to work schemeCompany pensionEmployee assistance programEmployee discountFlexitimeGym membershipOn-site gymOn-site parkingWellness programExperience:Catering: 1 year (required)Chef: 3 years (required)Licence/Certification:Driving license (required)Work Location: In person