Key Responsibilities:

• Support the Executive Chef in daily kitchen operations and food production.
• Take responsibility for pastry and dessert preparation where required.
• Supervise kitchen staff during service and ensure adherence to recipes and standards.
• Assist with menu preparation, food costing, and stock management.
• Maintain high standards of hygiene, cleanliness, and food safety.
• Step in as acting Head Chef when required.
• Assist with training and performance management of junior kitchen staff.
• Ensure smooth kitchen operations in a high-pressure, remote environment.

Qualifications:

• Bachelor’s Degree in Culinary Arts.
• Demonstrated pastry experience.
• Minimum of three (3) years’ experience in a similar role.
• Solid understanding of cooking methods, kitchen equipment, food safety, and best practices.
• Good working knowledge of MS Office and restaurant software systems.
• Team-oriented with strong leadership potential.
• Excellent communication and interpersonal skills.

Application Method:

Interested candidates are invited to submit their applications via email to jobs@cooperlemon.com.

Applicants are required to ensure that:

• The email subject line clearly states the position being applied for (e.g. MARK – Sous Chef).
• The application letter, curriculum vitae, and copies of relevant qualifications are combined into one single PDF document.

Please note that only applications submitted in the format outlined above will be considered.

Applications will be reviewed on an ongoing basis, and vacancies will be closed once suitable candidates have been identified and the positions filled.

• Support the Executive Chef in daily kitchen operations and food production.
• Take responsibility for pastry and dessert preparation where required.
• Supervise kitchen staff during service and ensure adherence to recipes and standards.
• Assist with menu preparation, food costing, and stock management.
• Maintain high standards of hygiene, cleanliness, and food safety.
• Step in as acting Head Chef when required.
• Assist with training and performance management of junior kitchen staff.
• Ensure smooth kitchen operations in a high-pressure, remote environment.

• Demonstrated pastry experience.
• Solid understanding of cooking methods, kitchen equipment, food safety, and best practices.
• Good working knowledge of MS Office and restaurant software systems.
• Team-oriented with strong leadership potential.
• Excellent communication and interpersonal skills.

• Bachelor’s Degree in Culinary Arts.
• Demonstrated pastry experience.
• Minimum of three (3) years’ experience in a similar role.
• Solid understanding of cooking methods, kitchen equipment, food safety, and best practices.
• Good working knowledge of MS Office and restaurant software systems.
• Team-oriented with strong leadership potential.
• Excellent communication and interpersonal skills.