Breakfast Chef (Lodge)

You'll cook fast, clean food on the line at a hospital catering unit in Epping. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

This post is Epping-based, with most of your time spent at a hospital catering unit. Shifts rotate, so you'll need to be flexible about days and nights.

• Train the kitchen assistants on knife safety and prep standards.
• Cook steaks, burgers and grills to the temperature on the docket.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Plate to the spec photo so every dish looks the same.
• Run your station during service and call back every ticket from the pass.

• 1 to 3 years in a busy commercial kitchen
• Comfortable in heat, on your feet, for long split shifts
• Weekend, holiday and evening work is part of the deal
• A culinary certificate or City & Guilds, or solid on-the-job experience
• You take instruction from the head chef without drama

• A food safety certificate from a registered training provider
• Halaal or kosher kitchen experience

• Live-in accommodation at lodge postings
• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.