Kitchen Hand/Cook

Summary of Position

The Kitchen Helper executes assigned prep, receiving, storage, service support, waste and closing tasks to the current kitchen standard. The role works from the approved demand/prep plan, Recipe Bible and PPM, maintains food-safety controls and records receiving, inventory and waste truthfully.

Key Performance Areas (KPAs)

• Demand, Prep & Production Support
• Receiving & Storage
• Food Safety & Product Control
• Equipment & Service Support
• Waste, Close & Evidence
• Duties & Responsibilities
• Demand, Prep & Production Support
• Read the current IMS/demand requirement and prepare assigned work to the day's plan.
• Execute prep, dessert and support work to the current Recipe Bible/PPM and Kitchen Manager/Kitchen Cook direction.
• Support live-service pars and production without unauthorized substitution or shortcut.
• Receiving & Storage
• Receive deliveries to approved protocol: temperature, quantity/count against PO, condition and immediate escalation of variance.
• Complete same-day receiving/IMS records accurately; no deferred or fabricated entries.
• Store and rotate product correctly using FIFO, labels, cold-storage limits and approved segregation.
• Food Safety & Product Control
• Maintain hygiene, sanitation, allergen controls and clean/dirty separation throughout work.
• Equipment & Service Support
• Operate assigned VITO/oil-filtration tasks only within approved responsibility and under Kitchen Manager supervision.
• Waste, Close & Evidence
• Record waste exactly and immediately in the approved system/process.
• Label and store remaining product, sanitize/deep-clean the assigned area and complete close after Kitchen Manager verification.

Additional Responsibilities & Reporting

• Undertake responsibilities assigned by the Direct Supervisor.

Key Performance Indicators (KPIs)

• Prep and assigned production are completed to the current demand plan and approved recipe/presentation standard.
• Receiving temperatures, quantities, condition and same-day IMS records are accurate and complete.
• FIFO, labels, cold-storage limits and segregation are maintained throughout the shift.
• No unauthorized substitution, shortcut or fabricated/deferred system entry is used.
• Waste is recorded exactly and the assigned close is verified by the Kitchen Manager.

Qualifications

• requirements and complete Kitchen Helper certification before independent assignment.
• Previous kitchen experience is preferred but internal candidates may enter through the approved development/cross-track pathway.
• Be able to understand kitchen, food-safety and working instructions in the predominant working language.
• Be able to perform basic counts/calculations and use the approved kitchen/IMS systems.
• Meet applicable food-handler and local healthCore Competencies
• Communication Skills - Communicates clearly, listens actively and escalates accurately.
• Attention to Detail - Protects standards by noticing the small things that affect quality and safety.
• Teamwork - Works across roles without blurring ownership or authority.
• Flexibility - Adapts to live service conditions while staying inside the approved standard.
• Accountability - Owns assigned responsibilities and records work truthfully.
• Initiative - Acts early on visible needs and risks without improvising beyond role authority.

Technical Skills

Practical ability in basic food preparation, receiving, FIFO/labels, hygiene, IMS/waste entry and approved VITO support under supervision. Current Kitchen Helper certification is required before independent assignment.

Where It Leads

Kitchen Helper (you are here) > Kitchen Cook (next) > Grill Master > Kitchen Manager > Assistant Restaurant Manager > Restaurant Manager; cross-move to Runner is permitted with Runner certification

To earn your next role:

Assignment Policy: Complete at least one year as a Kitchen Helper before permanent progression unless an approved People OS exception applies; Kitchen Cook development is planned at 3 months, while a Runner cross-move follows the destination Development Plan.

Swiss Butter Academy: Maintain current Kitchen Helper certification and complete the destination-role Academy/certification before independent assignment.

Performance: Meet the published People OS promotion performance gate for the relevant cycle.

Dual 80 Principle: Demonstrate at least 80% readiness against the destination-role Responsibility Register, with a named successor at least 80% ready against your current role where a permanent promotion is involved.

Culture: Hold current culture-gate evidence and demonstrate the 5 H's consistently: hunger, hustle, humility, hardiness, heart.

Role Availability & Approval: The destination role must be approved/open and the verified promotion or transfer pack must receive the required approval.

Pay: From £12.71 per hour

Expected hours: No less than 45.0 per week

Work Location: In person