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Kitchen Team Member Vacancy in London

Posted: Today
Place: EC3M 1BN



Delicious Pasta, Beautiful Coffee and Unbeatable team spirit; all at Coco di Mama.
As the fastest growing Italian quick service food brand in London, now is the time to join the adventure.
We are looking for a Full time, Kitchen Team Member to join the team at Coco di Mama, Monument.
To be considered, candidates must be available work an early morning  shift, starting at 05.30am. Average 40 hours per week, Monday to Friday.
We offer

Immediate start dates available
Paid breaks
A free uniform
Free food and drink on shift
Great culture - parties, Events and Club Coco!
Access to Coco di Mama Perkbox after 12 weeks of employment.
Growth opportunities with amazing in-house development.
Regular staff socials (coffee, pasta and parties!)
A bunch of great people to enjoy your days with.

To be successful, Kitchen Team Members must be:
Proud Producers
Creating all of Coco's cold/hot food products (mixes and final) to the process outlined in The Coco Way.
Attentive Workers
Using all Coco equipment (e.g. Knives/ovens) safely and following Safety policies/guidelines at all times.
Beautiful Packers
Packing all products securely and cleanly with correct labelling.
Organisers
Keeping the kitchen, fridges, freezers and shelves tidy and well organised whilst working/at the end of the day.
Right Opener and Closers
Setting up your working area with correct equipment and ingredients. Completing all of Coco's opening/closing checks and procedures for the kitchen/hot food station with attention and a clean eye.
Smooth Runners
Appropriate levels of ingredients with a smooth change over (break-lunch-close). Ensuring your kitchen/hot food station is clean at all times with equipment ready to use.
Stock Users
Ensuring enough ingredients/sauces are available and correct amounts are used. Ensuring all hot food is wasted at the end of the day and not re-used.
If you would like to be part of our dynamic  and expanding business – We would love to hear from you! Apply today.

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