Chef

Profile

Brightstar is an award-winning hospitality management company, with a proven track record in delivering excellence. Our motto is people, quality, profit
, and it’s no accident that people come first. We know that great things come from great people! We are passionate about creating an environment where our employees can bring their A-game and be their best selves.

As a Chef, you’ll play a key role in delivering high-quality, delicious meals that delight our guests. Working as part of a collaborative kitchen team, you’ll prepare, cook, and present dishes to a consistently high standard, supporting the smooth running of kitchen operations and contributing to an exceptional dining experience.

Brightstar’s values are at the heart of everything we do:
Have Fun, Enjoy Your Work, Act with Integrity, Reach for More, and Take Care. As Chef, you’ll bring these values to life through your pride in every plate, your care for food safety and quality, and your commitment to the guest experience.

• Prepare and present dishes to high standards of taste and appearance.
• Maintain a clean, safe, and well‑organised kitchen environment.
• Collaborate with the kitchen team to ensure efficient service.
• Support the delivery of a consistent and high-quality dining experience.
• Follow all hygiene and food safety procedures without compromise.

• Work collaboratively with the kitchen and front-of-house teams.
• Communicate clearly during service to ensure smooth operation.
• Assist colleagues when needed to maintain service standards.
• Treat all team members with respect and professionalism.
• Be a positive team player who contributes to a supportive kitchen culture.
• Represent Brightstar values through behaviour and teamwork.
• Provide input to improve efficiency and food quality.

• Prepare dishes according to recipes and presentation standards.
• Ensure correct portion sizes and plating across all meals.
• Follow kitchen checklists and production schedules.
• Maintain cleanliness and organisation of your workstation.
• Report any equipment or maintenance issues promptly.
• Assist in preparing ingredients in advance for busy periods.
• Adapt to dietary requirements and special guest requests.

• Minimise food waste through careful prep and portioning.
• Use ingredients efficiently to control kitchen costs.
• Follow stock rotation and labelling procedures.
• Contribute to smooth and timely service that supports guest satisfaction.
• Use kitchen equipment and tools responsibly to avoid damage.
• Alert senior chefs to low stock or supply needs.
• Support accurate portioning and preparation to reduce overproduction.

• Follow all health & safety and food hygiene standards, including HACCP.
• Keep your work area clean, sanitised, and clutter-free.
• Wear correct PPE and maintain a clean, professional appearance.
• Dispose of waste properly and support recycling efforts.
• Ensure allergen information is followed and communicated.
• Respect confidentiality and safety within the kitchen.
• Comply with all company policies, procedures, and operational standards including any hotel‑specific brand standards.
• Complete all E-learning and mandatory training within required time frames.

• Strong cooking and food preparation skills.
• Ability to follow recipes and brand standards accurately.
• Good communication and teamwork abilities.
• Professional, calm, and focused under pressure.
• Organised and efficient in a fast‑paced environment.
• Knowledge of food hygiene and safety standards.
• Willingness to work late nights when required, including cleaning and closing duties after service.
• Culinary school training or equivalent kitchen experience (preferred).
• Previous experience in a professional kitchen, ideally within hospitality (preferred).
• Understanding of dietary requirements and allergens (preferred).

The above responsibilities are intended to describe the general nature of the role and are not intended to be an exhaustive list