Chef Job

About the role

A chef’s responsibilities here go well beyond meal preparation: handling the materials, equipment, utensils, people and storage the kitchen runs on, to a standard the office can rely on every working day. Hospitality is part of the practice’s face — clients and principals dine here — so the kitchen carries the same expectations of discretion and quality as every other function.

What you'll do

• Run the HQ kitchen: daily service for the office and hospitality for client meetings
• Set up cooking tools and equipment — knives, pans, scales — and keep the kitchen inspection-ready
• Use: Full commercial kitchen equipment suite, Kitchen inventory and costing sheets, Food-safety compliance checklists, Menu-planning templates

What you need

• Hospitality
• Food safety
• Food production
• Costing