The ideal candidate should have strong culinary skills, a developed palette, combine methodical rigour with creative flair and have 4-5 years experience working in a respected restaurant. They must be familiar with best practice in hygiene, be clean, efficient and feel comfortable in a fast-paced kitchen. Punctuality and flexibility is also a must.We use ingredients that have strong Middle Eastern, European and East Asian influences with an emphasis on simplicity and seasonality. If you are available and interested, please send your C.V. or a short summary of your experience to


• Food and drink preparation: Support the head chef and executive chef with with the effective preparation and development of food and drink. Execute busy services of up to 200 pax daily accross multiple days and clients. In close collaboration with the head chef and executive chef, regularly review the taste, smell, texture, presentation and cleansiness of all food and drink. Undertake regular recipe development and update recipe library on a daily basis. Follow menus, recipes, methods and specifications as directed by the Head Chef and Executive Chef. All recipes must be imported accurately into the recipe library.

• Sourcing: support the head chef and executive chef with the placement of orders with suppliers, check that good are received in a timely manner and satisfacory condition and ensure that ordered goods match received goods. File invoices and arrange for credit notes when delivery is incomplete or a product is wrong and/or unsatisfactory. Monitor product quality and costs, research and procure new suppliers when so required.

• Storage: support the head chef and executive chef with stock rotation and mise en place. All food stuff and drink to be correctly stored and labelled, fridge temperatures recorded and other storage requirements in keeping with health and safety guidelines.

• Health & Safety: Ensure FSO guidelines are followed by all team members throughout the entire food preparation process and storage, both on and off site. Ensure all daily HSCCP tasks are executed as outlined on the TRAIL APP. 

• Staff management: Support the head chef and executive chef with the every day kitchen management. Ensure team members feel empowered to take ownership of their work whilst overseeing and improving their daily output. All team members should finish their daily work to a high standard within a set time frame. Help to secure staff for future advancement


• 4-5 years experience in a well respected kitchen with excellent references• Effective food and drink prepation under pressure – ensure quality and volume are as required by the Head Chef and Executive Chef.
• Minimum Level 3 HAACP Certificate in Food & Hygiene + proof of refresher in Best Practice
• Strong knowledge of Food & Hygiene regulations
• Excellent cooking skills with an emphasis on constantly training and improving teams of 6-8
• Experienced in training chefs in large quantity food preparation and excellent knowledge of quality food operations with excellent integrity of presentation


• Must be able to seize, grasp, turn and hold objects with hands
• Must be able to work on your feet for at least 10 hours
• Fast paced movements are required to go from one part of the kitchen to others
• Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly
• Occasional environmental exposures to cold, heat, and water on shoots/sets and external catering situations where required.


45 hours per week | Mon to Fri | 8am to 5pm *
£17.00 and £19.00 gross hourly subject to experience
12 month contract
28 holidays (Inc Bank+Public)
NEST pension

Cycle to work scheme
Cost price wine
Daily lunch
Coffee & tea on tap
Company outings

Bethnal Green E1

* Alternating weekends, and occasional evenings – flexibility required