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Kitchen Porter for Immersive Dining Experiences

Posted: 67 days ago
Place: London (City of), Greater London

The Institute of Flavourology (in collaboration with Gingerline) make edible adventures! Consisting of a group of clandestine dining adventurers, we’ve been creating nights of mystery and delicious dining along the East London Line since August 2010. Starting out as a ‘for the love’ experiment, based out of the kitchen of our founders, we have cartwheeled and cavorted across London, opening the eyes – and minds – of intrepid explorers through our growing collection of immersive dining experiences.
With a new journey on the horizon, we are searching for passionate, enthusiastic, and committed people who have a creative flair, an eye for detail and a taste for something unique and unusual.
Main purpose and scope of the job:
To prepare and cook IOF and Gingerline menus for nightly service. To work collaboratively with Head Chef, Sous Chef and kitchen staff to produce food to the highest standard and continuously improve the food experience for diners. The position may offer opportunities to help create and present new dishes in line with future IOF events and projects.
Starting salary £19,000 - £21,000 per annum (dependent on experience)
Kitchen Operations

Wash crockery and utensils
Daily clean of kitchen areas and kitchen equipment
Maintain organisation and tidiness of store areas.
Keep refrigeration and freezers organised
Report any failing equipment to supervisor
Report any Health and Safety hazards to supervisor

Contribute to stock taking as required
Provide porter support with deliveries

Kitchen Interactions

Strive to communicate effectively with staff.
Answer, report and follow Head Chef or Sous Chef’s instructions.
Ensure all policies, procedures, standards and guidelines are carefully adhered to.
Accept training to enable safe completion of duties, including but not limited to health and hygiene training, HACCP food handling practices, cleaning and stock management.


To support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.
Maintain a positive and professional approach with co-workers and customers.
To undertake any other reasonable duties as requested by the Head Chef, Sous Chef or IOF Directors.

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