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Company Description
Benugo is focused on serving great-tasting food in welcoming, beautifully designed surroundings. With high street shops, park cafés, and museum outlets across London, guests may already know Benugo for its award-winning coffee and signature sandwiches such as the New Yorker and the Parisian. The team works in inspiring locations and is proud to partner with leading cultural and historic institutions. Benugo operates cafés and restaurants in renowned venues including the British Museum, the V&A, the Natural History Museum, and several historic castles in Scotland, offering team members a unique working environment.
Role Description
This is a full-time, on-site Kitchen Team member role based in the London Area, United Kingdom. The Kitchen Team member supports daily food preparation, cooking, and plating to Benugo’s standards, ensuring dishes are consistently fresh and well-presented. Responsibilities include maintaining a clean and safe kitchen, following hygiene procedures, and correctly storing ingredients. The role also involves working closely with front-of-house colleagues, communicating clearly during service, and supporting a smooth, efficient operation. Team members are expected to contribute to a positive, respectful working atmosphere and uphold Benugo’s commitment to quality and guest satisfaction.
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Qualifications
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- Strong practical skills in food preparation and cooking, with attention to consistency and presentation.
- Sound knowledge of hygiene, food safety standards, and safe kitchen practices.
- Effective communication skills for coordinating with kitchen and front-of-house teams.
- Customer service mindset, with a focus on delivering an excellent guest experience.
- Ability to work efficiently in a fast-paced environment and as part of a diverse team.
- Previous experience in a café, restaurant, or hospitality kitchen is beneficial.
- Flexibility to work shifts, including weekends and holidays, as required by the venue.
- Basic food safety or hygiene certification is an advantage.
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