COOK

Roles & Responsibilities

-Prepare ingredients (cutting, marinating) and cook food in bulk using ovens, grills, steamers, etc., adhering to standardized recipes and portion sizes.

-Ensure food meets quality, taste, temperature, and presentation standards before dispatch; monitor consistency across batches.

-Maintain cleanliness of workstations, equipment, and adherence to strict food safety, sanitation, and HACCP policies.

-Monitor stock, manage raw materials, and follow First-In-First-Out (FIFO) principles for storage.

-Follow production schedules, manage waste, and work efficiently to meet demands for multiple locations.

-Work with kitchen assistants and other staff, potentially supervising junior members and assisting with ad-hoc tasks.

-Fast-paced production setting, often involving long hours standing, hot/cold temperatures, and repetitive tasks.

-Willingness to work various shifts, including nights, weekends, or extra hours.

-Basic knife skills, equipment operation, attention to detail, productivity-focused mindset, and teamwork.