CHEF

Prepare ingredients, including washing, cutting, marinating and portioning, according to recipes and daily preparation requirements

Cook and plate dishes to the standards set by the Head Chef, ensuring consistency in taste, portion and presentation

Support the preparation of buffets and club events when required

Assist with stock counts and highlight low stock items to the Head Chef

Maintain high standards of food safety, hygiene and kitchen cleanliness

Work closely with the culinary team to provide a quality dining experience for the members