Key Responsibilities:

• Section Management: Oversee and fully prepare your assigned kitchen station for smooth service.

  
  

• Food Quality & Presentation: Cook and present dishes to strict IHG recipe standards and specifications.

  
  

• Team Supervision: Guide, motivate, and provide on-the-job training to Commis and junior cooks.

  
  

• Hygiene & Safety: Maintain top-tier cleanliness, following HACCP standards and proper stock rotation (FIFO).

  
  

• Cost & Stock Control: Manage daily ordering for your section and minimize food waste to meet cost targets.