Job Description

Chefs -- Opening Kitchen Team (CDP / Senior CDP / Junior Sous / Sous)

The Brook & Badger, Fulham (SW6)

Full-time & Part-time | Basic hourly rate + attractive tronc

Opening:

Last week of November (paid training starts mid-November)

About The Brook & Badger

From

Mote Group

--the team behind

Brook House (Fulham, 2 AA Rosettes; Estrella Top 100 recognition incl. Best Front of House Team)

and

Brooke (Clapham, Estrella Top 100 recognition)

--comes a new neighbourhood flagship with serious culinary intent. Expect

seasonal modern British

with smart global touches, a

scratch-kitchen ethos

, and a drinks programme built to complement--

independent British & international brews

,

artisan spirits & liqueurs

, and a

curated wine list

.

The Opportunity

We're building an opening brigade that delivers

clean plates, consistent ticket times, and commercial discipline

from day one. You'll help set the kitchen culture:

mise en place that holds

,

allergen control that's watertight

, and

GP% that stacks

--without compromising flavour or pace.

What You'll Do

Own a section

(larder/garnish/grill/pastry) through prep and service; hold standards under pressure.

Run service rhythm

: dockets prioritised, pass communication tight, ticket times on target.

Prep excellence

: batch accuracy, yield management, portion control, waste reduction.

Food safety leadership

: HACCP, allergen matrix, daily line checks, temperature logs.

Stock & suppliers

: counts, ordering inputs, delivery checks, storage standards.

Menu input

: contribute to specials, tastings, and development sprints with the Head Chef.

Kitchen housekeeping

: cleaning schedules, closing checks, kit stewardship.

You'll Bring

Hospitality IQ

and a

guest-first mindset

--you cook like someone's paying (because they are).

Rosette-adjacent or quality pub/bistro experience

preferred;

CDP+ confidence

essential for pace.

Knife skills, organisation, and comms

that keep the pass calm.

Food Safety Level 2 (required); Level 3 & Allergen Awareness (preferred).

Reliability & rhythm

: punctual, organised, solutions-first.

Flexibility

for evenings/weekends on a fair rota.
We're an equal-opportunity employer. We hire on capability, character, and potential--career-changers and graduates included.What's In It For You

Basic hourly rate + attractive tronc

Structured training:

kitchen onboarding,

HACCP refresh

,

allergen mastery

,

first-aid

, supplier sessions & stages; clear progression to

Senior CDP / Junior Sous / Sous

Weekly tastings & dish development

with feedback loops that actually get used

Staff meals on shift

50% team discount

on food & drink across the group

Predictable scheduling:

rotas issued in advance; holiday, pension, EAP

Plus:

chef learning pathway, team events, wellbeing support, referral bonuses, strong

Fulham Broadway

transport links

Shift Patterns

FT:

~30-45 hrs/week (4-8 shifts)

PT:

16-30 hrs/week (2-4 shifts)

Launch Timelines

Paid training:

mid-November

Doors open:

last week of November

The Hiring Process (tight & practical)

Apply on Indeed with a short CV 15-minute phone call

3-hour kitchen trial

at

Brook House, Fulham

, shoulder-to-shoulder with our

award-winning team

Successful candidates are offered a role upon completing the trial

Onboarding & early shifts run at Brook House

while we put the finishing touches on The Brook & Badger.

Logistics & Location

Contract:

Permanent (Full-time & Part-time)

Work location:

In person,

London SW6 6AY

Commute/relocate:

you can reliably commute or plan to relocate before starting

Stand-Out Application Prompt

With your CV, add

a 2-3 line mini-spec

for a

winter opening-week special

you'd propose for SW6 (ingredients, method headline, expected GP%). Keep it punchy and commercial.

Ready to build the kitchen everyone else benchmarks? Apply now.

Job Types: Full-time, Part-time

Pay: 12.21-17.00 per hour

Expected hours: 20 - 45 per week

Work Location: In person