Second Chefs

Second ChefsSecond Chefs

Our Second Chefs thrive in high pressure environments and are focused on making sure every dish produced in the kitchen is of the best quality.

As second in command, our Second Chefs support the Head Chef by making sure that all equipment is well maintained, wastage is controlled and that stock is properly managed. In the absence of the Head Chef they manage the kitchen team too. They need to be confident communicators who aren’t afraid to roll up their sleeves and get stuck in. They have a deep understanding of food safety and hygiene and ensure that every plate which leaves the kitchen is presented to specification.

Take the next step with our Chef Development programme

Our Chef Development Programme was created to develop the skills of our chefs and kitchen teammates, enabling them to progress from Line Chef to Head Chef.

The programme will help you learn new skills through a mixture of practical and workbook-based learning.

The programme has three levels:

Line Chef

To become a line chef, you work through a workbook and also complete practical, on the job training. Your training will include understanding the starter and grill section, plating up and how to use all of the equipment within the kitchen.

Second Chef

At level two, training includes developing your understanding of the back office system, ordering and stock taking, the principles of kitchen management, first aid and team management. When you’re fully trained as a Second Chef, you'll be capable of taking control of the kitchen in the absence of the Head Chef.

Head Chef

Once fully trained you will be recognised as a Head Chef and will be part of the key management team within your pub. Training includes understanding the financial performance of your kitchen, as well as how to monitor and improve your results. You will also focus on team development and recruitment. As part of your training you'll complete three courses focused on customer service, kitchen standards and team management.