Chef

Heron & Brearley Group; United Kingdom; Remote; GBP 18,000 - 24,000; Full time

Job summary

Heron & Brearley Group is seeking a motivated kitchen operative to join our busy team. You will prepare and cook menu items to spec, maintain hygiene standards and work across sections to support smooth service.

With NVQ Level 1 or equivalent and Level 2 Food Safety, you will thrive under pressure, help manage stock and contribute to menu development while upholding 5-star hygiene and high-quality presentation.

Qualifications

• NVQ Level 1 Professional Cookery or equivalent experience.
• Level 2 Food Safety Certificate.
• Proven experience in a professional kitchen.
• Strong understanding of fresh food preparation and service.
• Ability to work cleanly, safely and efficiently under pressure.

Responsibilities

• Prepare and cook menu items to company specification.
• Maintain portion control and follow recipes accurately.
• Complete daily food safety checks and follow hygiene procedures.
• Support service periods by working efficiently on your allocated section.
• Ensure dishes meet quality, presentation and consistency standards.
• Follow allergen procedures and maintain accurate documentation.
• Support stock rotation, labelling and safe food storage.
• Help manage waste, yield and portion discipline.
• Assist with stock counts and reporting any issues to senior chefs.
• Keep your section clean, organised and compliant at all times.
• Take part in deep cleans and routine hygiene checks.
• Work closely with the Head Chef and Sous Chef to deliver smooth service.
• Support junior team members with guidance and practical help.
• Take part in training sessions, menu launches and kitchen briefings.
• Maintain a positive, professional and respectful kitchen environment.
• Assist with prep for specials and seasonal dishes.
• Contribute ideas during menu development sessions.
• Help execute new menu items to specification during rollouts.

Skills

Experience in professional kitchen

Attention to detail

Pressure handling

Education

NVQ Level 1 Professional Cookery

Level 2 Food Safety Certificate

Job description

What the job involves:

Food Preparation & Service

• Prepare and cook menu items to company specification
• Maintain portion control and follow recipes accurately
• Complete daily food safety checks and follow hygiene procedures
• Support service periods by working efficiently on your allocated section
• Ensure dishes meet quality, presentation and consistency standards
• Follow allergen procedures and maintain accurate documentation

Kitchen Operations & Standards

• Support stock rotation, labelling and safe food storage
• Help manage waste, yield and portion discipline
• Assist with stock counts and reporting any issues to senior chefs
• Keep your section clean, organised and compliant at all times
• Take part in deep cleans and routine hygiene checks

Teamwork & Development

• Work closely with the Head Chef and Sous Chef to deliver smooth service
• Support junior team members with guidance and practical help
• Take part in training sessions, menu launches and kitchen briefings
• Maintain a positive, professional and respectful kitchen environment

Menu Support

• Assist with prep for specials and seasonal dishes
• Contribute ideas during menu development sessions
• Help execute new menu items to specification during rollouts

Equipment & Compliance

• Operate kitchen equipment safely and report faults immediately
• Follow COSHH procedures and maintain accurate records
• Support the kitchen in maintaining 5‑star hygiene standards

Skills & Experience

Essential

• NVQ Level 1 Professional Cookery (or equivalent experience)
• Level 2 Food Safety Certificate
• Proven experience working in a professional kitchen
• Strong understanding of fresh food preparation and service
• Ability to work cleanly, safely and efficiently under pressure

Desirable

• Experience in high‑volume pub or restaurant kitchens
• Understanding of GP, waste control and portion management
• Experience working across multiple sections (grill, garnish, pastry)
• Knowledge of allergen management systems

Personal Attributes

• Passionate about producing high‑quality food
• Calm and focused during busy periods
• Strong attention to detail
• Reliable, organised and committed
• Positive attitude and willingness to learn

Reporting Structure

The Chef reports to the Head Chef, supporting them in delivering food quality, consistency, compliance and smooth kitchen operations.