The Restaurant jobs in Berkhamsted

ABOUT THE ROLE

We are looking for two experienced chefs to join our busy breakfast, brunch and lunch café in Hemel Hempstead:

1 Full-Time Experienced Chef

1 Part-Time Experienced Chef

We have recently strengthened our kitchen leadership and are now looking for experienced, dependable chefs to work alongside our Head Chef and become reliable members of the kitchen team.

These are not Head Chef positions. The Head Chef is responsible for leading the kitchen, setting standards and managing day-to-day kitchen operations.

However, we are not looking for entry-level chefs.

We want people who already understand how a professional kitchen should operate and who can be trusted to run their own section, prepare and cook consistently, maintain excellent hygiene standards and work effectively during a busy service without needing constant supervision.

The role is particularly suitable for an experienced chef who values professional standards, clear expectations, a well-organised kitchen and mainly daytime hospitality hours rather than regular late-night service.

THE ROLE

Working under the Head Chef, you will be responsible for preparing, cooking and presenting our breakfast, brunch and lunch menu while helping maintain a clean, safe, efficient and professionally organised kitchen.

You will be expected to:

Prepare, cook and present food consistently to the required standard.

Work confidently during busy breakfast, brunch and lunch services.

Run your allocated section efficiently.

Follow recipes, preparation procedures, portion standards and presentation requirements.

Organise your preparation so that your section is ready for service.

Maintain appropriate speed without sacrificing food quality or safety.

Communicate shortages, delays or operational problems before they affect customers.

Support other kitchen sections when required.

Work constructively with the Head Chef, other chefs and front-of-house team.

FOOD SAFETY & HYGIENE

Food safety and cleanliness are fundamental requirements of this role.

You must be willing and able to follow our procedures consistently, including:

Correct fridge, freezer and food-temperature controls.

Accurate completion of required temperature records.

Food labelling, preparation dates and use-by-date controls.

Correct stock rotation.

Safe storage of raw and ready-to-eat foods.

Prevention of cross-contamination.

Correct use of colour-coded chopping boards, knives and utensils.

Allergen procedures.

Appropriate personal hygiene and kitchen clothing.

Correct handwashing procedures.

Safe cleaning and chemical procedures.

Checks and records must reflect what has actually been completed. Food-safety records must never be completed or signed without the relevant check having genuinely taken place.

Expired, mouldy, spoiled, contaminated, incorrectly stored or otherwise unsafe food must never be served.

Any food-safety concern must be raised immediately with the Head Chef or management.

PREPARATION, PORTION & WASTE CONTROL

You will be expected to:

Complete preparation according to the Head Chef's plan.

Prepare sensible quantities based on anticipated demand.

Avoid unnecessary over-preparation.

Follow agreed portion standards.

Use stock in the correct rotation.

Identify food approaching its use-by date.

Record waste accurately where required.

Report unusual or repeated waste.

Inform the Head Chef of potential stock shortages.

Help protect food quality while controlling unnecessary waste.

We want chefs who understand that good kitchen performance is not simply about cooking quickly. It also means looking after ingredients, maintaining portions, reducing avoidable waste and preparing intelligently.

CLEANING & ORGANISATION

Every member of the kitchen team is responsible for cleanliness.

You will be expected to:

Maintain a clean and organised section throughout your shift.

Clean equipment and food-contact surfaces properly.

Complete allocated daily, weekly and scheduled cleaning duties.

Maintain refrigeration and food-storage areas correctly.

Clean underneath and around equipment where allocated.

Store cleaning chemicals and equipment safely.

Complete required cleaning records accurately.

Correct any cleaning that does not meet the required standard.

Leave your section clean, organised and ready for the next service or shift.

Cleaning is part of the chef's role and is not treated as somebody else's responsibility.

PROFESSIONAL STANDARDS & TEAMWORK

We are building a kitchen based on professionalism, respect, accountability and consistency.

We are therefore looking for chefs who:

Follow reasonable instructions from the Head Chef and management.

Respect the agreed way the kitchen operates.

Work well with both experienced and newer employees.

Remain calm and professional during busy periods.

Communicate directly rather than allowing problems to develop.

Accept constructive feedback professionally.

Help colleagues when their own section is under control.

Take responsibility for mistakes and correct them.

Report problems rather than ignoring or concealing them.

Do not allow previous habits from another workplace to override the procedures of the current kitchen.

Set a good example through their own work.

We welcome chefs with substantial experience and ideas. We also expect everyone, regardless of previous position or experience, to work within the standards and systems set by the Head Chef and the business.

WHAT WE ARE LOOKING FOR

Essential

Substantial professional chef experience, ideally around 5 years or more in professional kitchens.

Strong practical cooking ability.

Experience in a busy café, breakfast, brunch, restaurant, hotel or similarly fast-paced kitchen.

Confidence working independently on a kitchen section.

Good understanding of food hygiene and food safety.

Understanding of temperature control, cross-contamination and allergen procedures.

Experience with food labelling, use-by dates and stock rotation.

Good preparation and organisational skills.

Good cleaning standards.

Ability to follow recipes, portion controls and established procedures.

Ability to remain calm during busy service.

Reliable attendance and punctuality.

Professional communication.

Willingness to work as part of a team under the Head Chef.

Weekend availability according to the rota.

Right to work in the United Kingdom.

Particularly Desirable

Experience with any of the following would be an advantage:

High-volume breakfast service.

Brunch service.

Grill cooking.

Eggs and breakfast cookery.

Café or daytime restaurant kitchens.

Deli or lunch preparation.

High-volume service.

SFBB, HACCP or similar food-safety systems.

Digital food-safety or health-and-safety systems.

Stock rotation and waste control.

Supporting or training less-experienced kitchen employees.

A current Level 2 Food Safety qualification or higher is preferred. Suitable candidates without a current certificate may still be considered where they have appropriate experience and are willing to complete the required training.

THE PERSON WE WANT

Experience is important, but attitude and reliability are equally important.

The right person will be:

Experienced and competent.

Calm under pressure.

Reliable and punctual.

Organised.

Consistent.

Clean and disciplined in their working practices.

Serious about food safety.

Comfortable taking responsibility for their own work.

Respectful toward colleagues.

Willing to follow established procedures.

Able to work without constant supervision.

Honest when mistakes or problems occur.

Prepared to help the wider team when required.

Interested in becoming a dependable long-term member of the kitchen.

We particularly value chefs who bring experience without ego: people who know their job, take pride in doing it properly and understand that a strong kitchen depends on consistency and teamwork.

FULL-TIME POSITION

The full-time chef will become one of the core members of our kitchen team.

We are looking for someone who can provide continuity throughout the week and who can be relied upon to:

Run their section confidently.

Complete preparation efficiently.

Perform consistently during busy services.

Maintain standards without repeated reminders.

Support the Head Chef with the practical day-to-day running of service.

Help maintain kitchen standards when staffing changes or colleagues are absent.

Regular weekend availability will be required as part of the rota.

PART-TIME POSITION

We are also recruiting an experienced part-time chef.

This position may particularly suit someone who already has substantial kitchen experience but is looking for fewer regular working days while remaining actively involved in professional cooking.

The part-time chef will be held to the same standards of food quality, food safety, cleanliness, reliability and professionalism as the full-time chef.

Working days and hours will be agreed according to business requirements and the successful candidate's availability, with weekend availability important.

PAY

£13.00–£16.00 per hour

The rate offered within this range will depend on:

Relevant professional experience.

Breakfast and brunch experience.

Practical cooking ability.

Ability to work independently.

Food-safety knowledge.

Speed and organisation.

Reliability.

Ability to work across different kitchen sections.

The level of responsibility the candidate can competently undertake.

The higher end of the range is available for candidates who can demonstrate the experience and capability required during the recruitment process.

WHAT WE OFFER

Mainly daytime hospitality hours.

No regular late-night kitchen service.

Full-time and part-time opportunities.

£13.00–£16.00 per hour depending on experience and capability.

Clear kitchen leadership under an experienced Head Chef.

Clear responsibilities and working standards.

Structured food-safety, cleaning and operational procedures.

Regular working opportunities.

Company pension where eligible.

Discounted or free food in accordance with company policy.

Employee discount.

Free/on-site parking where available.

Training and professional development where agreed.

Opportunity to become a trusted core member of a kitchen that is actively strengthening its standards and systems.

RECRUITMENT PROCESS

We are interested in what candidates can actually do, not simply the job titles shown on a CV.

Shortlisted applicants may therefore be invited to:

A structured interview.

Right-to-work and reference checks.

A paid practical kitchen assessment.

The practical assessment will consider:

Cooking ability.

Breakfast/brunch skills.

Preparation and organisation.

Speed during service.

Food safety.

Cleanliness.

Portion control.

Communication.

Teamwork.

Ability to follow instructions.

Professional attitude.

HOW TO APPLY

Please send your CV together with brief answers to the following:

Are you applying for the Full-Time or Part-Time position?

How many years have you worked professionally as a chef?

What types of kitchens have you worked in?

What experience do you have with breakfast, brunch, café or grill service?

Which kitchen sections can you confidently run independently?

What food-safety qualification do you currently hold?

Which days are you available to work?

Are you available to work weekends?

What is your notice period and earliest available start date?

What hourly rate are you seeking within the advertised £13–£16 range?

Applicants must have the right to work in the United Kingdom.

Job Types: Full-time, Part-time

Pay: £13.00–£16.00 per hour

Work Location: In person – Hemel Hempstead

Pay: £13.00-£16.00 per hour

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• On-site parking
• Store discount

Work Location: In person