The posting
Key Responsibilities
- Food Preparation & Line Cooking: Prepare, season, and cook menu items accurately, handle mise en place, and manage multiple orders or active kitchen stations during peak service.
- Station Management: Set up and maintain station organization, monitor food quality, presentation, and portion control, and step up to run the line in the absence of a Sous Chef or Head Chef.
- Staff Guidance & Supervision: Train, direct, and supervise junior cooks, commis cooks, and kitchen assistants.
- Inventory & Stock Control: Track ingredient usage, assist with ordering supplies, receive deliveries, and enforce first-in, first-out (FIFO) stock rotation.
- Safety & Hygiene: Ensure compliance with local food safety regulations (such as SFA or basic food hygiene standards), maintain temperature logs, and keep the kitchen and equipment clean.
Typical Requirements
- Experience: 1 to 5 years of hands-on cooking experience in a restaurant, hotel, catering, or commercial kitchen environment.
- Certifications: Basic Food Hygiene Certificate or Food Safety Course Level 1 (Level 2 is often an advantage).
- Skills: Strong knife skills, mastery of core cooking techniques, ability to work under high pressure, and reliable teamwork and leadership traits.
- Working Conditions: Flexibility to work shifts, weekends, and public holidays.
