Temporary Cook/Kitchen Assistant

ENS Recruitment; Southend-on-Sea; On-site; GBP 16,000 - 23,000; Part time

Job summary

ENS Recruitment is seeking an experienced Cook/Kitchen Assistant to support a manufacturing site's staff canteen in Southend-on-Sea for one week starting Monday 7 September. The role runs Monday to Friday 8:15am–4pm, with local candidates preferred. You will handle food preparation, cooking, and kitchen hygiene in line with EH guidelines.

Training on FIFO, temperature controls and safety will be provided. This temporary assignment offers hands-on experience in a busy kitchen and a chance to

Qualifications

• Minimum Level 2 Food Hygiene Certificate and at least 1 year experience in a professional kitchen

Responsibilities

• Assist in preparation and cooking of food for up to 80 staff in a small kitchen
• Uphold food quality standards set by Head Chef/Supervisor
• Follow recipes and specifications to meet taste and presentation
• Maintain clean, safe kitchen using Clean as You Go and monitor temperatures
• Receive and store deliveries, rotate stock using FIFO
• Communicate with kitchen team to ensure smooth operation
• Dispose of waste correctly and sanitize work areas
• Adhere to health and safety regs and avoid cross contamination

Skills

Food Hygiene Level 2

Kitchen experience

COSHH awareness

HACCP awareness

Job description

We are recruiting for an experienced Cook/Kitchen Assistant to work on a temporary basis for one week starting Monday 7th September (possibly could be for a bit longer). This role is working within a staff canteen of a manufacturing company based in Southend on Sea, Essex so you would be preferable if you are locally based. Monday to Friday 8.15am-4pm

You will need to have:

• Minimum Level 2 Food Hygiene Certificate and at least 1 years' experience working in a professional kitchen environment
• Have a basic understanding of COSHH and HACCP

Duties to include:

• Assist in the Provision, Preparation and Cooking of food for up to 80 staff across 2 sittings, twice per day within a small kitchen environment using a variety of cooking methods (Grilling, Baking, Roasting, Boiling, Frying), techniques and processes following best practice and adhering to Environmental Health guidelines.
• Upholding food quality standards set by the Head Chef/Supervisor
• Can follow recipes, instructions and spec sheets to help create dishes that meet taste and presentation standards.
• Keep a clean and safe working environment by adopting the 'Clean as you go' work process and assisting with the completion of requisite monitoring and recording of temperatures and food processes using Safer Food Better Business
• Assist with receiving and storing of deliveries, making sure that deliveries are checked and signed for, stock rotated in line with FIFO and guidelines on storage of food followed.
• Communicate effectively with all members of the kitchen team, with regards to issues that could affect the safe running of the kitchen, raising any concerns or queries from staff in a timely manner.
• Clean, sanitize and put away kitchen equipment, utensils, crockery and clean and sanitize work areas using a range of processes and procedures in line with Environmental Health Regulations and Company Polices.
• Dispose of waste into the correct bins and areas and always maintain cleanliness within the kitchen and serving area
• Follow all health and safety regulations and Food Hygiene practices IE: using correct chopping boards for tasks.
• Correctly contain, label and store ALL food items in appropriate areas to avoid cross contamination
• Clean and Mop Floors, remove dirty laundry from the kitchen to be placed in the designated washing machine, follow cleaning schedules
• Wash dishes, pots, pans and other kitchenware along with replenishing cutlery and crockery in a timely manner
• Good Time management skills and ability to foresee and plan ahead of time
• Food preparation tasks including but not limited to - Washing and preparing salad items to specification (tomatoes, cucumber, lettuce), traying up food items for serving under supervision, peeling and preparing various vegetables and fruits alongside other items to specific specifications for cooking and further preparation,
• Ability or understanding of how to prepare various sauces, dressings and other food items from scratch using raw ingredients.
• Any other duties/tasks as directed by the head chef/supervisor in line with the day to day running of the kitchen

You will need to be available for week commencing 7th September and be available for an interview later this week to discuss the role with the kitchen manager.