Chef

What the job involves:

Food Preparation & Service

• Prepare and cook menu items to company specification
• Maintain portion control and follow recipes accurately
• Complete daily food safety checks and follow hygiene procedures
• Support service periods by working efficiently on your allocated section
• Ensure dishes meet quality, presentation and consistency standards
• Follow allergen procedures and maintain accurate documentation

Kitchen Operations & Standards

• Support stock rotation, labelling and safe food storage
• Help manage waste, yield and portion discipline
• Assist with stock counts and reporting any issues to senior chefs
• Keep your section clean, organised and compliant at all times
• Take part in deep cleans and routine hygiene checks

Teamwork & Development

• Work closely with the Head Chef and Sous Chef to deliver smooth service
• Support junior team members with guidance and practical help
• Take part in training sessions, menu launches and kitchen briefings
• Maintain a positive, professional and respectful kitchen environment

Menu Support

• Assist with prep for specials and seasonal dishes
• Contribute ideas during menu development sessions
• Help execute new menu items to specification during rollouts

Equipment & Compliance

• Operate kitchen equipment safely and report faults immediately
• Follow COSHH procedures and maintain accurate records
• Support the kitchen in maintaining 5‑star hygiene standards

Skills & Experience

Essential

• NVQ Level 1 Professional Cookery (or equivalent experience)
• Level 2 Food Safety Certificate
• Proven experience working in a professional kitchen
• Strong understanding of fresh food preparation and service
• Ability to work cleanly, safely and efficiently under pressure

Desirable

• Experience in high‑volume pub or restaurant kitchens
• Understanding of GP, waste control and portion management
• Experience working across multiple sections (grill, garnish, pastry)
• Knowledge of allergen management systems

Personal Attributes

• Passionate about producing high‑quality food
• Calm and focused during busy periods
• Strong attention to detail
• Reliable, organised and committed
• Positive attitude and willingness to learn

Reporting Structure

The Chef reports to the Head Chef, supporting them in delivering food quality, consistency, compliance and smooth kitchen operations.