CENTRAL KITCHEN COOK

Responsibilties Includes: -Prepare ingredients (cutting, marinating) and cook food in bulk using ovens, grills, steamers, etc., adhering to standardized recipes and portion sizes. -Ensure food meets quality, taste, temperature, and presentation standards before dispatch; monitor consistency across batches. -Maintain cleanliness of workstations, equipment, and adherence to strict food safety, sanitation, and HACCP policies. -Monitor stock, manage raw materials, and follow First-In-First-Out (FIFO) principles for storage. -Follow production schedules, manage waste, and work efficiently to meet demands for multiple locations. -Work with kitchen assistants and other staff, potentially supervising junior members and assisting with ad-hoc tasks. Requirements: -Fast-paced production setting, often involving long hours standing, hot/cold temperatures, and repetitive tasks. -Willingness to work various shifts, including nights, weekends, or extra hours. -Basic knife skills, equipment operation, attention to detail, productivity-focused mindset, and teamwork.