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Chef / Kitchen Assistant


with an S/NVQ2 in Catering & Hospitality or Professional Cookery, a minimum Level 2 Food Hygiene Certificate, and an understanding of Hazard Analysis Critical Control Points.

Kitchen Assistant

Exceptional time management and ensure that all duties are completed in a timely manner. Ultimately, an outstanding Kitchen Assistant should be able to comply with all food health and safety regulations.



  1. Culinary Education: Formal culinary training from a reputable culinary school or equivalent experience.

  2. Culinary Skills: Proficiency in a wide range of cooking techniques, cuisines, and food preparation methods.

  3. Leadership: Strong leadership and management skills to effectively lead kitchen staff and maintain a positive work environment.

  4. Creativity: Ability to innovate and develop new dishes while balancing traditional flavors and presentation.

  5. Attention to Detail: Meticulous approach to food quality, plating, and presentation.

  6. Time Management: Efficiently manage time, prioritize tasks, and meet deadlines in a fast-paced kitchen environment.

  7. Communication: Excellent communication skills to work with staff, customers, and management.

  8. Adaptability: Ability to handle high-pressure situations and adapt to changing menus or circumstances.

Professional Chefs

Kitchen Assistant



  1. Basic Culinary Skills: Some knowledge of basic cooking techniques and food preparation.

  2. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and perform physically demanding tasks.

  3. Attention to Detail: Careful and thorough in cleaning, organizing, and following instructions.

  4. Team Player: Able to work well in a fast-paced, collaborative kitchen environment.

  5. Time Management: Efficiently manage tasks and prioritize responsibilities to ensure smooth kitchen operations.

  6. Adaptability: Willingness to learn, take on new tasks, and adapt to changing kitchen needs.

  7. Communication: Clear communication skills to follow instructions and work as part of a team.

  8. Hygiene and Safety: Awareness of food safety and sanitation practices to maintain a clean and safe kitchen environment.

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