Job Number
BU03891
School/Department
Venues, Hospitality and Catering
Grade
3
Contract Duration
Permanent
Responsible to
Head Chef
Purpose of the Job
Provision of excellent quality food that meets departmental quality standards and customer expectation, with agreed recipes and menus compliant with the department food safety management system.
Main Duties and Responsibilities
1. Preparation and cooking of food as directed by the Chef Supervisor, in line with agreed menus and recipes.
2. Maintain a high standard of food quality and presentation in line with the operation.
3. Contribute to the compiling of new menus and suggest new dishes.
4. To be a participating member of the kitchen and front of house team.
5. To assist the Chef Supervisor in the smooth running of the kitchen in line with departmental procedures on a day to day basis.
6. To assist the Chef Supervisor in ensuring set financial and service standard targets are met.
7. Ensure that all food and beverages are prepared at the appropriate times.
8. To adhere to and rigorously follow Health and Safety and Food Safety departmental standards and to ensure that the food storage areas are maintained in accordance with all relevant health, hygiene and safety regulations.
9. Maintain an efficient and professional food and retail service to customers.
10. Maintain the kitchen and servery areas to agreed standards.
11. Ensure that all equipment is cleaned and maintained in line with procedures.
12. Ensure that all breakdowns, faults and maintenance requirements are reported immediately to the Chef Supervisor.
13. To ensure the safety of members of staff, customers and visitors in respect of food safety.
14. Prepare stock orders as required.
15. To receive deliveries into the catering unit as required, ensuring the appropriate food safety control processes and systems are adhered.
16. Assist with stock control procedures including the rotation of stock to ensure minimal wastage and the security of stock.
17. Complete stock counts as required.
18. To ensure staff rotas are operated as laid down by the Chef Supervisor.
19. To assist the Chef Supervisor with the training of all team members working in the kitchen.
20. To liaise and coordinate with internal departments and external customers when required.
21. Supervise the kitchen team, as required (assistant chefs and kitchen assistants) for the consistent attainment and delivery of agreed service, food presentation and quality standards whilst exercising professionally supportive and motivational leadership at all times.
22. Prepare and plan any specific dietary requirements, ensuring safe production of specifically required food / dishes as requested by clients, ensuring clear identification /labelling and communication to front of house colleagues providing allergen information / documentation as required.
23. To take responsibility for planning preparing and delivering small events as the lead chef on duty and / or running a section within a larger kitchen / event, ensuring all aspects of service run on time and to the agreed standards, liaising and working with front of house colleagues as required.
24. Work to support sustainability best practice in the kitchen areas.
25. To assist the department in supporting the Universities sustainability objectives.
26. To access online Systems such as Kinetics to ascertain all up to date information regarding customer orders, paying particular attention to dietary requirements and sharing this information with the shift team.
27. Support kitchen team working across campus at all times.
Other Duties and Responsibilities
28. The post holder will be expected to participate in performance review and developmental activities.
29. The post holder will be expected to comply with the University equal opportunities policies, Dignity at Work and Study Policy and the University’s Welsh Language Policy and the Welsh Language Standards.
30. The post holder has a general and legal duty of care in relation to health, safety and wellbeing and must take all reasonable steps to ensure a safe and healthy working environment for themselves and for other members of staff, students and visitors affected by their actions or inactions. The post holder is also required to comply with all applicable health and safety policies, procedures and risk assessments.
31. The post holder must comply with relevant legal and financial policies and procedures and be aware of their responsibilities in terms of the legal requirements of their post.
Person Specification
Qualifications/Training
Essential
32. Level 2 Food Hygiene qualification.
33. Allergen awareness training.
34. Professional cookery qualifications to a minimum city and guilds 706/2 or equivalent.
Experience/Knowledge
Essential
35. A working knowledge of operational compliance for Health & safety regulations related to catering.
36. Understanding of stock and related cost controls.
Desirable
37. Experience of menu design.
38. Experience of training and developing junior members of the team.
39. Experience of menu costing.
Skills/Abilities
Essential
40. Relevant technical culinary skills gained within a similar-sized and similarly diverse environment and to the requirements of the post.
41. Ability to work flexibly across weekdays, evenings and weekends, to the requirements of events services in variable types of outlets and across multiple locations.
42. Sound written communication skills commensurate with the requirements of the post. Excellent verbal communication skills.
43. Computer literate, willing to learn use of relevant IT systems for bookings information and stock ordering.
44. Ability to manage and prioritise own workload.
Other
Desirable
45. The ability to communicate through the medium of Welsh is desirable for this role.
General
We are a member of Advance HE's Athena SWAN Gender Equality charter and hold a Silver award in recognition of our commitment to and progress towards gender equality within the University's policies, practices, and culture. We are proud to be a Disability Confident employer.
All members of staff have a duty to ensure their actions are in line with the overall environmental aims of the University and minimise their environmental impact.
All offers are made subject to proof of eligibility to work in the UK and receipt of satisfactory references.