About this job

The Kitchen Assistant will play an important role in supporting the smooth running of our café and catering operation. Working closely with the Chef and Food & Beverage Manager, you will help prepare ingredients, assist with food service, maintain high hygiene standards, and ensure the kitchen is clean, safe and well-organised.

This is a hands-on role within a busy, creative environment, and will suit someone who enjoys working as part of a team, takes pride in high standards, and is flexible to the needs of a growing hospitality business.

Key Responsibilities

• Support the Chef in preparing menu items including breakfasts, lunches, snacks and catering orders for events.

• Assist with food preparation such as chopping, washing, portioning and plating.

• Maintain a clean and safe kitchen environment, including washing dishes, cleaning equipment and ensuring compliance with health and safety procedures.

• Store food correctly, ensuring everything is labelled, dated and rotated.

• Follow allergen, food hygiene and HACCP procedures as instructed.

• Help set up and clear down kitchen and catering areas before and after service.

• Receive and store deliveries, checking quality and reporting any issues.

• Work as part of the team during café service and events, supporting smooth and efficient operations.

• Undertake any other duties consistent with the role as required.

Person Specification

Minimum requirement:

• Previous experience in a kitchen, café or catering environment.

Essential skills and experience:

• Knowledge of basic food hygiene and safe working practices.

• Ability to follow instructions and work effectively as part of a team.

• Positive, enthusiastic attitude and willingness to learn.

• Reliability, punctuality and the ability to work flexibly.

• Good communication skills and a friendly, professional manner.

Desirable skills and experience:

• Level 2 Food Hygiene Certificate.

• Knowledge of allergens and food safety regulations.

• Experience working in a busy kitchen or event catering environment.

Conditions

• Hours: 40 hours per week, including evenings, weekends and bank holidays as required.

• Holiday: 25 days per year plus public holidays (or lieu days as required by business needs).

• Probationary period: Six months.

• Notice period: One month during probation, three months thereafter.