Hot Kitchen Roles

Prepare and cook hot kitchen menu items to brand standards, ensuring taste, portion, and presentation consistency.

Follow standard recipes, portion controls, and quality guidelines while maintaining consistency across all dishes.

Set up, operate, and clean assigned hot kitchen stations (grill, sauté, fryer, etc.) efficiently during service.

Maintain high levels of hygiene, food safety, and sanitation in line with HACCP standards.

Monitor ingredients, minimise wastage, and report shortages or excess stock to supervisors.

Work closely with colleagues across kitchen sections to ensure smooth service and timely order delivery.

Safely operate, clean, and maintain hot kitchen equipment (ovens, grills, fryers, etc.).

Support new team members by sharing knowledge, techniques, and ensuring compliance with kitchen standards.

Assist in other kitchen areas when required and adapt to changes in menu or service requirements.

Ensure every dish served enhances the guest experience by meeting high-quality standards.