To work within our Catering department to assist with all aspects of basic food production and service, kitchen hygiene and other duties associated with the running of the School’s kitchen. • Basic food preparation, • Communicating with customers, • Setting up food service counters prior to service time., • Service of food to boys and staff and visitors, • Recovery of left over foods, • Cleaning of service counters, dining room, kitchen equipment, furniture and floors etc., • Use of dishwashers, Pot Wash and cutlery polisher, • Buffet work in all parts of the School, • Required to wear protective clothing and safety footwear, • Service and cleaning in Tuck Shop (when needed), • Other related duties as detailed by your line managers., • Working across all other areas within the Catering Department providing cover during periods of absence as and when required. The areas will include Pot Wash and Veg preparation., • To perform all reasonable duties to support the department as requested by the Catering Manager., • Regularly complete both online and in-person training on catering practices and school compliance requirements.
Sous Chef – Lead with Skill, Serve with Heart! Location: Stanmore Coco's Cafe Hours: Full-Time 45hr Salary: 40-45k negotiable, experience depending. Are you a talented chef ready to take your leadership to the next level? We’re seeking a dedicated Sous Chef to support our Head Chef and guide our kitchen team in delivering high-quality, nutritious, and comforting meals—especially for those who need it most. Key Responsibilities: Oversee day-to-day kitchen operations and ensure consistent food quality and presentation Supervise and motivate junior chefs and kitchen staff Help develop menus that are nutritious, seasonal, and tailored to specific dietary requirements Ensure food safety, hygiene, and allergen procedures are strictly followed Assist with inventory management, supplier coordination, and cost control Step up as acting Head Chef when needed, maintaining leadership and calm under pressure Ideal Candidate: Strong culinary background with experience in high-volume or healthcare kitchens Proven leadership and team management skills Passion for food that supports health, recovery, and emotional wellbeing Excellent organizational skills and the ability to multitask in a fast-paced environment 5 years as Sous Chef experience required What We Offer: A supportive and collaborative kitchen culture Opportunities for career development and training Make a real impact through food, especially if you're cooking in settings where your meals support healing, comfort, and community
Sous Chef – Meal Prep Business (Northwood) We are a small but growing meal prep business looking for a dedicated Sous Chef to join our team. The ideal candidate should be able to work well within a team, have good knowledge of general cuisines (Italian, Indian, Caribbean), or be a fast learner with a passion for food. Responsibilities: Assist the Head Chef with day-to-day kitchen operations Prepare and cook meals according to set menus and portion sizes Maintain high standards of food hygiene and kitchen cleanliness Support with stock management and organisation Work efficiently in a fast-paced environment Requirements: Previous kitchen experience preferred, but strong cooking skills and quick learning ability considered Familiarity with Italian, Indian, and Caribbean cuisines (or willingness to learn quickly) Excellent teamwork and communication skills Strong attention to hygiene and food safety standards Based in or able to commute easily to Northwood
Primary Duties: Greeting Customers: Welcome guests warmly and seat them if necessary. Present menus and daily specials. Taking Orders: Take food and beverage orders accurately. Answer questions about menu items, ingredients, and specials. Offer suggestions or upsell items when appropriate. Serving Food and Drinks: Deliver orders promptly and correctly. Check back with guests to ensure satisfaction. Handling Payments: Present bills and process payments (cash, credit/debit). Give correct change or receipts. Clearing and Resetting Tables: Remove dishes, glassware, and utensils after customers leave. Clean and reset tables quickly for the next guests. Additional Responsibilities: Maintaining Cleanliness: Keep the dining area clean and organized. Follow health and safety regulations. Working with the Team: Communicate with kitchen staff and bartenders. Help co-workers during busy shifts. Handling Complaints: Address customer concerns professionally and promptly. Inform a manager if a problem escalates. Stocking Supplies: Refill condiments, napkins, and other table items. Restock service areas as needed.