COOK

Job Description

Position Overview:
As a Cook at The Londoner, you will work closely with our chefs and kitchen brigade to prepare fresh, high-quality dishes that reflect the hotel’s commitment to excellence. You will support day-to-day kitchen operations, maintain high hygiene standards, and bring creativity and consistency to every plate. This is a fantastic opportunity for someone looking to grow their culinary career in a fast-paced, luxury hospitality setting.

Key Responsibilities:

• Prepare and cook dishes according to recipes, quality standards, and presentation guidelines.
• Support the smooth running of your assigned kitchen section during service.
• Assist in food prep tasks such as chopping, marinating, and mise en place.
• Ensure all food is prepared and served in a timely manner, maintaining portion control and minimizing waste.
• Work collaboratively with the kitchen team to meet service deadlines and guest expectations.
• Maintain cleanliness and hygiene in all kitchen areas according to health and safety standards.
• Adhere to food safety protocols including proper storage, labeling, and temperature checks.
• Assist in receiving and checking deliveries, ensuring quality and freshness of ingredients.
• Participate in training, menu development, and kitchen meetings when required.

Skills and Qualifications:

• Experience: Minimum 1 year of experience as a Cook, Commis Chef, or Kitchen Assistant in a professional kitchen (restaurant or hotel).
• Cooking Skills: Basic knowledge of culinary techniques and kitchen operations; a passion for food and presentation.
• Team Player: Positive, flexible attitude with the ability to work as part of a busy, fast-paced kitchen team.
• Organization: Strong time management and multitasking abilities.
• Hygiene & Safety: Understanding of food hygiene practices; Level 2 Food Hygiene Certificate preferred.
• Adaptability: Willingness to learn new techniques and support different sections as needed.

Preferred Qualifications:

• Experience in a luxury hotel or fine dining kitchen.
• NVQ Level 1 or 2 in Professional Cookery or equivalent culinary training.
• Familiarity with modern British and international cuisine.
• Knowledge of vegetarian, vegan, and allergy-specific menu preparation.