REQUIREMENTS

• Proven experience in a high-volume kitchen, ideally in events, festivals, or retreats
• Strong skills in prep, grill, sauté, baking or plating
• Comfortable working in open-air or semi-permanent kitchens (marquees, field kitchens, BBQ setups)
• Experience managing or cooking for a range of dietary needs (vegan, vegetarian, gluten-free, etc.)
• Ability to stay calm under pressure and adapt to changing service demands
• Strong communication and team coordination skills
• Food Hygiene Level 2 (minimum)
• Ability to work long shifts and lift/carry kitchen equipment or stock

KEY RESPONSIBILITIES

• Execute daily prep and cook tasks based on detailed set menus (see below)
• Support delivery of:
• Breakfast: Cooked breakfasts, yoghurt & granola station, pastries, cereals
• Lunch: BBQ, quiches, salads, soup, jacket potatoes, sandwiches, wraps
• Dinner (from 5pm): Themed mains (Chilli Bar, Sunday Roast, Asian Fusion, etc.) with sides, sauces, salad buffet, and desserts
• Ensure consistent portioning and presentation of high-volume dishes (300+ covers per service)
• Rotate across hot line, grill, salad/dessert stations, and dietary-specific meal prep
• Maintain a clean, organised station in line with food safety and hygiene standards
• Set up and break down kitchen spaces, assisting with cleaning, labelling, stock rotation, and waste management
• Work collaboratively with the Head Chef to manage service flow, timing, and team communication

KEY RESPONSIBILITIES

• Execute daily prep and cook tasks based on detailed set menus (see below)
• Support delivery of:
• Breakfast: Cooked breakfasts, yoghurt & granola station, pastries, cereals
• Lunch: BBQ, quiches, salads, soup, jacket potatoes, sandwiches, wraps
• Dinner (from 5pm): Themed mains (Chilli Bar, Sunday Roast, Asian Fusion, etc.) with sides, sauces, salad buffet, and desserts
• Ensure consistent portioning and presentation of high-volume dishes (300+ covers per service)
• Rotate across hot line, grill, salad/dessert stations, and dietary-specific meal prep
• Maintain a clean, organised station in line with food safety and hygiene standards
• Set up and break down kitchen spaces, assisting with cleaning, labelling, stock rotation, and waste management
• Work collaboratively with the Head Chef to manage service flow, timing, and team communication