Kitchen Team

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Our Kitchen Assistants and Kitchen Porters play a huge role in maintaining an efficient kitchen, with the vital support they provide to our chefs. They are true team players who understand the importance placed on their role.

The responsibilities of a kitchen team member include:

  • Maintaining a sufficient level of cleaning supplies
  • Ensuring all sinks and work surfaces are kept clean and hygienic
  • Working within the requirements of the Licensing Laws
  • Working within company guidelines to always achieve high standards
  • Assisting with basic food preparation and present any orders in line with brand guidelines

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.