Job Description

Line chef you're on the first rung of the ladder to becoming a great chef. In most kitchens you'll do food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating through sections such as sauce, prep, meats, fryers roughly every week. This is your big chance to learn all there is to know about your trade, but the standard and style of cooking you do will be determined by your commitment. Key responsibilities:

Maintaining high standards of hygiene in the kitchen and your self Preparing the ingredients for a more senior chef Measuring dish ingredients and portion sizes accurately Dealing with deliveries and stock rotation.
Responsibilities

Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers
Job Type: Full-time

Salary: Up to 24,000.00 per year

Work Remotely

No
Job Types: Full-time, Permanent

Pay: From 12.21 per hour

Benefits:

Company pension Discounted or free food Employee discount Free parking On-site parking
Experience:

Chef: 1 year (preferred)
Work Location: In person

Application deadline: 28/10/2025
Reference ID: linechef882025