Cook/Chef - Starting ASAP at Bon Appetit Group Limited
Reading RG7 4PG, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

19 Nov, 25

Salary

15.0

Posted On

20 Aug, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking, Food Preparation

Industry

Hospitality

Description

ABOUT US

Bon Appetit has been serving the construction industry since the 1980s, delivering high-quality catering solutions to some of the UK’s most prestigious infrastructure projects. From HS2 to Westfield Stratford, our services are tailored for the modern construction workforce, focusing on nutrition, wellbeing, and convenience.
We’re more than just food, we’re here to build better working environments, one plate at a time.

APPLY TODAY AND BE PART OF A TEAM WHERE YOUR SKILLS, PASSION AND PERSONALITY ARE KEY TO OUR SUCCESS.

Job Type: Full-time
Pay: £13.00-£15.00 per hour

Benefits:

  • Company events
  • Discounted or free food
  • Free parking
  • On-site parking

Application question(s):

  • Available now

Experience:

  • Cooking: 2 years (preferred)
  • Food preparation: 2 years (preferred)

Work Location: In perso

Responsibilities

THE ROLE

Bon Appetit is looking for an experienced and motivated Chef de Partie to join our high-volume canteen operation on a busy construction site in Maple Cross. If you’re passionate about fresh food, thrive in a fast-paced kitchen, and take pride in delivering consistent quality, we want to hear from you.
This is a hands-on role for someone who can take charge of daily kitchen operations, support a small team, and work collaboratively with the Operations Manager and Executive Head Chef to deliver a fantastic onsite catering experience.

WHAT YOU’LL BE DOING

  • Preparing and cooking a wide variety of fresh meals to a rotating daily and weekly menu
  • Leading kitchen duties in collaboration with the Manager and Kitchen Assistants
  • Maintaining excellent hygiene and food safety standards in line with regulatory compliance
  • Managing quality and portion control to ensure consistency in every service
  • Storing and labelling ingredients safely and efficiently
  • Supporting the development of menu ideas and new dish creation
  • Monitoring stock levels and minimising food waste
  • Supporting with training, coaching and motivating junior staff
  • Creating a positive and productive kitchen environment under time pressure
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