What the job involves
- Preparing and cooking dishes to the kitchen's specification
- Setting up and stocking your section before service
- Food safety: allergens, temperatures and labelling
- Levels usually run commis, chef de partie, sous chef, head chef
What employers look for
- Experience of a busy service, or a clear wish to learn
- Allergen awareness and food hygiene training
- Reliability on early, late and weekend shifts
How to stand out
How to apply: use the job's Apply button to go to the employer's own application page. What the employer sees and how decisions are made.
In your application or screening conversation:
- Name the kitchens and the cuisine you have cooked
- Say how many covers a busy service was
- Give one example of a service that went wrong and what you did