About The Role

Shift pattern: 2 days out of 7, 8am – 3pm.

Key Responsibilities

• Support and handle day‑to‑day food preparation and duties assigned by senior chefs when they are absent, meeting site standards and quality.
• Manage the cooking process at designated station, ensuring timely delivery of several dishes.
• Be responsible for safety, hygiene and correct use of department utensils and equipment on site at all times.
• Notify senior chefs of inventory shortages, ensuring kitchen is adequately stocked with fresh ingredients and catering necessities.
• Work with the culinary team to maintain high‑quality food and service throughout the shift.

Qualifications and Experience

• Proven experience as a chef, preferably in contract catering.
• Level 2 in Catering and Hospitality or equivalent.
• Excellent knowledge of cooking methods, ingredients, equipment and processes....