Prepares and cooks menu items, supports kitchen operations, and maintains food safety and hygiene standards.
Posted 14 March 2026 LocationDouglas Job type Permanent Discipline Okell's Inns Reference001382
Job description
The purpose of this role is to prepare and deliver consistently high‑quality food, support smooth kitchen operations, and uphold strong food safety and compliance standards.
Food Preparation & Service
- Prepare and cook menu items to company specification
- Maintain portion control and follow recipes accurately
- Complete daily food safety checks and follow hygiene procedures
- Support service periods by working efficiently on your allocated section
- Ensure dishes meet quality, presentation and consistency standards
- Follow allergen procedures and maintain accurate documentation
Kitchen Operations & Standards
- Support stock rotation, labelling and safe food storage
- Help manage waste, yield and portion discipline
- Assist with stock counts and reporting any issues to senior chefs
- Keep your section clean, organised and compliant at all times
- Take part in deep cleans and routine hygiene checks
Teamwork & Development
- Work closely with the Head Chef and Sous Chef to deliver smooth service
- Support junior team members with guidance and practical help
- Take part in training sessions, menu launches and kitchen briefings
- Maintain a positive, professional and respectful kitchen environment
Menu Support
- Assist with prep for specials and seasonal dishes
- Contribute ideas during menu development sessions
- Help execute new menu items to specification during rollouts
Equipment & Compliance
- Operate kitchen equipment safely and report faults immediately
- Follow COSHH procedures and maintain accurate records
- Support the kitchen in maintaining 5‑star hygiene standards
Essential
- NVQ Level 1 Professional Cookery (or equivalent experience)
- Level 2 Food Safety Certificate
- Proven experience working in a professional kitchen
- Strong understanding of fresh food preparation and service
- Ability to work cleanly, safely and efficiently under pressure
Desirable
- Experience in high‑volume pub or restaurant kitchens
- Understanding of GP, waste control and portion management
- Experience working across multiple sections (grill, garnish, pastry)
- Knowledge of allergen management systems
Personal Attributes
- Passionate about producing high‑quality food
- Calm and focused during busy periods
- Strong attention to detail
- Reliable, organised and committed
- Positive attitude and willingness to learn
Reporting Structure
The Chef reports to the Head Chef, supporting them in delivering food quality, consistency, compliance and smooth kitchen operations.
