Assistant Cook
Responsible for supporting the delivery of high-quality catering services through the preparation, presentation, and service of food in line with company standards and client expectations. Ensures compliance with all food safety, health and safety, and hygiene procedures, including accurate documentation and stock control practices. Maintains service continuity in the absence of the Executive Chef, supports efficient kitchen operations, and contributes to a safe, clean, and customer-focused environment while effectively handling customer feedback and operational requirements.
Key Responsibilities
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Ensure understanding and comply with all Francois Offshore Catering policies and procedures, including adherence to all client’s health and safety standards, policies and procedures.
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Prepare food items in accordance with menu requirements using standard recipes and production methods, including the effective use of garnish and presentation techniques to enhance the visual impact of prepared food.
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Maintain high service standard level in Executive Chef’s absence.
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Ensure Food Safety Management System documentation is completed correctly.
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Utilise batch-cooking systems to ensure the continuous supply of fresh food to the customer.
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Serve customers quickly in a courteous and polite manner.
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Comply with customer requests or complaints in a timely, friendly and efficient manner.
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Assist with all deliveries are checked and stored in accordance with company procedures.
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Ensure that any customer complaints are forwarded to the Executive Chef in a timely manner.
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Ensure that good stock rotation procedures are followed (First in, first out) to minimize the wastage of commodities.
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Ensure the highest standards of hygiene/cleanliness are always maintained.
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Proficient in using materials, such as chemicals, are used in accordance with manufacturer’s instructions and MSDS sheets (Example: dilutions, storage, harmful effects etc) COSHH.
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A good understanding to all health and safety standards, policies and procedures.
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Ensure that defective equipment is reported to the appropriate person and properly recorded.
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Participate in team meetings and contribute ideas that will make the workplace healthier/safer more environmentally aware and more productive.
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Attend training specific to your unit.
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Good communication with the Executive Chef and address any concerns in a timely manner.
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Carry out other duties as requested by the that could further enhance the overall service and efficient running of the catering operati
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Any other duties, which may not be relevant to your role, as requested by your Line Manager, from time to time.
Candidate Requirements:
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Professional cookery qualification or equivalent experience
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Food safety and hygiene certificate
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Health and safety awareness training (COSHH)
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HACCP awareness OR certification
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Extensive experience working in a catering, hospitality, or food service environment.
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Extensive experience with food preparation, stock handling and customer service.
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Demonstrable experience with food safety and hygiene
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Demonstrable stock control and food storage practices
