Assistant Chef

Title: Assistant Chef

Location: Café in Harlow

Employment: Full-Time

Salary: Competitive

Reports To: Head Chef / Kitchen Manager / General Manager

Role Purpose

The Assistant Chef supports the Head Chef and kitchen team in preparing, cooking and presenting food to the Café required standards.

The Assistant Chef is responsible for helping the kitchen operate safely, efficiently and consistently while maintaining high standards of food quality, hygiene, cleanliness and customer service.

The role requires a reliable, organised and hardworking individual who is willing to support all areas of the kitchen and take responsibility for completing tasks to the required standard.

Key Responsibilities

Food Preparation & Cooking

• Assist with the preparation and cooking of dishes according to Café Belle Vie recipes and specifications.
• Complete all assigned preparation before service.
• Prepare ingredients accurately and efficiently.
• Ensure ingredients are fresh, correctly stored and ready for use.
• Follow agreed recipes, cooking methods, portion sizes and presentation standards.
• Assist with plating and garnishing dishes as required.
• Ensure food is cooked and served at the correct temperature.
• Check the quality of ingredients before use.
• Inform the Head Chef or manager of any concerns regarding food quality.
• Do not make unauthorised changes to recipes, portions or presentation.

Support During Service

• Support the kitchen team during busy breakfast, brunch and lunch services.
• Work quickly and efficiently while maintaining food quality and hygiene standards.
• Assist with preparing orders accurately and within appropriate service times.
• Replenish ingredients and preparation items during service.
• Communicate clearly with the Head Chef, kitchen team and front-of-house staff.
• Assist other kitchen sections when required.
• Inform the Head Chef or manager immediately of any problems that may affect service.

Food Quality & Consistency

The Assistant Chef must help ensure that customers receive a consistent standard of food at every service.

This includes following agreed:

• Recipes
• Cooking methods
• Portion sizes
• Plating specifications
• Garnishes
• Presentation standards

The Assistant Chef must ask the Head Chef or manager for guidance if they are unsure about any recipe, preparation method or presentation requirement.

Food Safety & Hygiene

The Assistant Chef must follow all food safety and hygiene procedures at all times.

Responsibilities include:

• Following all food hygiene procedures.
• Following HACCP and food safety procedures.
• Completing required temperature and safety checks when instructed.
• Ensuring food is correctly labelled and dated.
• Following FIFO stock rotation.
• Maintaining correct refrigeration and storage procedures.
• Preventing cross-contamination.
• Following allergen procedures at all times.
• Using separate equipment where required.
• Keeping workstations, equipment, fridges and storage areas clean.
• Following opening and closing cleaning procedures.
• Reporting food safety concerns immediately.

All allergen requests must be treated seriously and handled according to Café Belle Vie’s procedures. If unsure, the Assistant Chef must ask the Head Chef or manager before preparing or serving the food.

Stock & Waste Control

The Assistant Chef is expected to help control stock and reduce unnecessary food waste.

Responsibilities include:

• Using correct portion sizes.
• Storing ingredients correctly.
• Rotating stock properly.
• Checking ingredient quality before use.
• Informing the Head Chef or manager when stock is running low.
• Reporting damaged, spoiled or unusable stock.
• Minimising unnecessary food waste.
• Recording waste where required.
• Avoiding excessive preparation that may result in wastage.
• Using ingredients carefully and responsibly.

Kitchen Cleanliness

The Assistant Chef is responsible for helping maintain a clean, organised and professional kitchen.

This includes:

• Cleaning as you work.
• Keeping preparation areas clean and organised.
• Cleaning equipment after use.
• Maintaining clean fridges, freezers and dry-storage areas.
• Completing assigned cleaning duties.
• Supporting opening and closing cleaning procedures.
• Assisting with deep-cleaning tasks when required.
• Keeping floors and working areas safe.
• Correctly disposing of waste.
• Reporting any cleaning or maintenance issues to the Head Chef or manager.

Cleaning is an essential part of the Assistant Chef’s role.

Organisation & Preparation

The Assistant Chef should ensure that their work area is organised and ready for service.

This includes:

• Completing mise en place.
• Checking ingredients and preparation requirements before service.
• Identifying shortages or problems early.
• Preparing ingredients for busy periods.
• Maintaining an organised workstation.
• Replenishing ingredients throughout service.
• Storing prepared food correctly.
• Assisting with preparation for the following day’s service.

Equipment

The Assistant Chef must use all kitchen equipment correctly and safely.

Any damaged, unsafe or malfunctioning equipment must be reported immediately to the Head Chef or manager.

Equipment must be cleaned after use and maintained according to Café’s procedures.

The Assistant Chef must not use equipment they have not been trained or authorised to operate.

Teamwork & Communication

The Assistant Chef is expected to:

• Work positively with all members of the kitchen team.
• Follow reasonable instructions from the Head Chef and management.
• Communicate clearly and respectfully.
• Support colleagues during busy periods.
• Ask for help or clarification when required.
• Accept feedback and use it to improve performance.
• Assist with training and supporting new team members when appropriate.
• Maintain professional behaviour at all times.
• Contribute to a positive and respectful working environment.

Personal Standards

The Assistant Chef is expected to:

• Arrive on time and ready to work.
• Wear the correct uniform.
• Maintain excellent personal hygiene.
• Keep hair secured and follow food safety requirements.
• Be reliable and dependable.
• Maintain a positive and professional attitude.
• Take responsibility for assigned tasks.
• Complete work to the required standard.
• Raise problems rather than ignore them.
• Treat colleagues, management and customers respectfully.

Ownership & Accountability

Café expects the Assistant Chef to take responsibility for their assigned duties and support the smooth running of the kitchen.

The role is not limited to preparing ingredients or completing individual tasks. The Assistant Chef is expected to notice when something needs to be prepared, cleaned, replenished or reported.

If something is running low, needs preparing, requires cleaning or could affect the quality of service, the Assistant Chef should take appropriate action or inform the Head Chef or manager.

The Assistant Chef should continuously consider:

Is my section ready?

Are the ingredients prepared correctly?

Is the food being produced to the required standard?

Is the kitchen clean and safe?

Have I informed the Head Chef of any problems?

Key Performance Expectations

Performance within the role will be assessed against:

• Food preparation
• Food quality
• Consistency
• Presentation
• Speed and efficiency
• Food hygiene
• Allergen compliance
• Kitchen cleanliness
• Portion control
• Food waste
• Stock handling
• Preparation and organisation
• Reliability and punctuality
• Teamwork
• Communication
• Professional conduct
• Ability to follow recipes and company procedures
• Willingness to learn and accept feedback

Training & Development

The Assistant Chef is expected to learn and develop their kitchen skills through training, guidance and practical experience.

This may include training in:

• Café’s recipes and preparation methods
• Food safety and hygiene
• Allergen procedures
• Kitchen equipment
• Stock rotation and storage
• Portion control
• Presentation standards
• Cleaning procedures
• Service organisation

The Assistant Chef should ask questions when unsure and actively work towards improving their knowledge and performance.

Flexibility

This job description outlines the principal responsibilities of the role but is not exhaustive.

The employee may be required to undertake other reasonable duties appropriate to their position and to support the effective operation of the Café.

Benefits:

• Company pension
• Discounted or free food
• Gym membership

Work Location: In person