Prepare and cook a variety of Arabic dishes to menu specifications, ensuring consistency of portion control, presentation, and flavor.

Manage a section of the kitchen during service, coordinating with commis chefs and kitchen porters to ensure smooth and timely delivery of dishes.

Follow established recipes and contribute to menu development with suggestions for new dishes, seasonal ingredients, and traditional techniques.

Maintain high standards of food hygiene, safety, and cleanliness in line with statutory regulations and company policies.

Monitor stock levels for the assigned section, assist with inventory checks, and minimize food waste through efficient preparation practices.

Ensure correct storage of ingredients, including spices, fresh produce, and perishable items, and rotate stock.

Work collaboratively with front-of-house and other kitchen teams to manage service flow, special dietary requirements, and guest requests.

Participate in training and development activities for junior team members, including on-the-job coaching and mentoring.

Adhere to workplace health and safety procedures and report any hazards, incidents, or maintenance issues promptly.