Cook

Role Overview

Prepare and present food for service by following recipes, maintaining consistent portions and cooking standards, and coordinating with colleagues across the kitchen. Your work helps ensure guests receive well-prepared dishes while the kitchen remains clean, organised and safe.

Key Responsibilities

• Set up your station and prepare ingredients and mise en place in line with standard recipes and service needs.
• Cook using appropriate equipment and methods, monitoring temperature, seasoning and portion size.
• Check ingredients and finished preparations for quality before they are used in service.
• Coordinate preparation and service timing with the cold kitchen, pastry team and service staff.
• Garnish and present dishes according to the required standard.
• Label, cool and store food safely, and communicate stock requirements to the appropriate team members.
• Clean and sanitise equipment, utensils and work surfaces, keeping your station organised throughout service.

Requirements & Qualifications

• Certificate or diploma in culinary arts, cookery or hospitality management.
• One to three years of experience in a cook role.
• Practical skill with a range of cooking methods, ingredients, equipment and kitchen processes.
• Knowledge of food hygiene and safety, including a basic food safety certification.
• Ability to work effectively in a fast-paced, high-pressure kitchen environment.
• Clear communication and a collaborative approach to working with kitchen colleagues.