Key responsibilities include assisting the Head Chef and Sous Chefs in food preparation and service, maintaining quality and hygiene standards, and working on various kitchen sections. Benefits include a company pension, enhanced sick pay, employee meals, and corporate gym membership. A minimum of two years' experience as a Demi Chef de Partie is required, along with a NVQ Level 2 or 3 Culinary/Chef qualification. Personal attributes include effective communication, teamwork, and attention to detail.