Daytime Prep Cook

Start date:

Last week of October Required to work day shifts:

Wednesday, Thursday and Friday 9-4/5pm 21hrs + 1 Sunday a month We are closed on Sundays but once and occasionally twice a month you will be required to work a Sunday day-time for pop up events Day time Prep Cook responsibilities - To unload deliveries and prepare fresh plant based ingredients. You must be capable of following a prep list and recipes consistently to a high standard and unsupervised.

At the end of the shift the kitchen needs to be cleaned down and washing up Experience of using various kitchen equipment including Combi ovens, dehydrators, Thermomix, blenders and induction hobs essential with an understanding of how fresh ingredients are prepared and cooked using different techniques. Ability to multitask various prepping and cooking tasks in a set time scale.

You will be working alone during the morning in the separate prep kitchen just off our roof garden. When lunch begins in the restaurant you will be working with the head chef helping to plate meals to order. After lunch you will be prepping again through the afternoon. Food safety & hygiene qualification required with an understanding of health and safety practices working in a kitchen.

Ideal for someone with an interest in Plant based cooking or a newly qualified Hospitality -Catering College student wanting to work in a restaurant where you will be learning to handle fresh plant based ingredients and turn them into innovative sauces, marinades, pickles, chutneys, dressings, dips, fermentations, dehydrated garnishes, crackers, syrups, oils, sweet treats and more. Apply to Head Chef Kyle Shimmin via email: [email protected]