Carry out daily temperature checks and ensure effective stock monitoring and control.
Follow correct opening and closing procedures to support the smooth running of daily service.
Stock and replenish the hot cupboard and bar display (cakes and pastries).
Receive and unload fresh deliveries, organising and maintaining the stock room.
Prepare ingredients — including washing, peeling, and cutting produce — using correct knife skills.
Monitor sell-by dates and ensure proper stock rotation.
Check and maintain correct labelling, packaging, and storage of all food items.
Apply portion control, minimise food wastage, and re-purpose items where appropriate.
Clean and maintain kitchen appliances, ovens, pans, dishes, and utensils.
Keep all kitchen sections tidy, organised, and compliant with hygiene standards.
Participate in scheduled deep cleans of the kitchen as required.
Ensure all food is cooked and served at the correct temperatures and within required timeframes.
Operate, clean, and maintain kitchen equipment including the Mixer, Rational Oven, and Dishwasher.
Demonstrate basic knowledge of table service and front-of-house (FOH) standards.
Comply with all company policies and procedures, including Fire Safety, Health & Safety, and Food Hygiene regulations.
Report any maintenance issues, accidents, or incidents promptly to the Head Chef.
2. Person Specification / Requirements
Exceptional attention to detail with strong interpersonal and communication skills.
High personal presentation standards — must wear the uniform and appropriate non-slip footwear at all times.
Demonstrated teamwork, organisational, and planning skills, ideally within a hospitality or catering environment.
Sound understanding of basic hygiene and food safety requirements.
Previous experience in food preparation and production in a corporate or retail catering setting.
Strong literacy and numeracy skills.
Ability to work effectively under pressure and meet service deadlines.
Able to follow instructions accurately and consistently.
Positive attitude with a willingness to learn and support team objectives.
Physically able to move tables, chairs, and equipment as required.
Willingness to undertake relevant training as needed.
Independently decorate and garnish dishes, maintaining presentation standards.
Assist in the preparation and production of event catering under the direction of the Head Chef or Sous Chef.
Perform waitressing or front-of-house duties as requested by the Head Chef or Bar Manager