Assisting in preparation of food for the restaurant, including hot and cold buffets.
Ensuring all food displays are well maintained and attractive.
Receiving, preparing, and cooking any orders from the Head Chef and Sous Chef.
Ensuring all food is cooked and presented to excellent quality.
Compiling the daily mise en place.
As a Production chef, you will be working on a rotating shift basis, Monday to Sunday, 39 hours a week. Shift patterns will vary from morning, evening, and night shifts (finishing latest 1:30am), including weekends and bank holidays, so flexibility is required where applicable.
To be successful candidate, you will have previous experience working in a kitchen, ideally in a mass catering restaurant. You will be passionate about delivering high quality dishes on a large scale and demonstrate excellent teamwork.
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