Responsibilities
* 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.
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
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