Test -2nd Chef

The Role Key Responsibilities

• Prepare and cook food quickly, efficiently and to a consistently high standard
• Work safely in the kitchen, following all equipment and food‑handling procedures
• Maintain stock levels through accurate ordering, rotation and monitoring
• Support kitchen cleanliness by keeping all areas clean, hygienic and well organised
• Monitor portion control and minimise waste in line with company guidelines
• Prepare and maintain the carvery including setup, service and cleaning
• Complete kitchen paperwork and records accurately as required About You
• Commercial catering experience with confidence working in a busy kitchen
• Carvery knowledge and experience preparing carvery items
• Strong communication skills and a positive team‑focused approach
• HACCP knowledge with an understanding of safe working practices
• Allergen and portion control awareness including meat weights and safe handling
• Professional and reliable with the ability to stay calm under pressure
• Good time management and the ability to prioritise tasks effectively
• Level 2 Food Hygiene (essential)
• COSHH and chemical safety awareness