To be responsible for the preparation, cooking, and serving of all meals, snacks and beverages to the agreed menus and standards.
Responsibilities
* To cater for various dietary requirements where required.
* To ensure that food is properly cooked and stored appropriately in accordance with H.A.C.C.P and College Hygiene Policy i.e., maintain appropriate records to evidence compliance e.g., hot and cold food storage temperatures, cooking times, labelling.
* To operate a clean as you go system ensuring the correct cleaning of equipment, work surfaces and other associated utensils in the kitchen area.
* To assist with placing orders, checking stock/food supplies in accordance with quantity and quality control procedures.
* To assist with stock control and stock rotation to utilise stock and minimise wastage.
* To contribute ideas to continually improve the catering services provided e.g. Menu changes, additions and efficiencies in the service.
* To work as part of a highly functioning team ensuring the most efficient use of staff and resources.
* To regularly inspect all equipment and log and report any defects.
* To comply with hygiene, health and safety regulations and procedures.
* To keep up to date with current good practice and attend training courses as may be deemed appropriate and relevant.
* To assist with staff training as appropriate.
* To undertake any other relevant duties, as designated by the Line Manager.
* To comply with all College’s Policies.
Skills and Qualifications
* City & Guilds 706/1&2 or equivalent NVQ plus 1 years’ recent experience in large scale/ industrial catering.
* Good oral communication skills, written and oral.
* Previous experience of working as part of a team in a hospitality environment.
* Experience of working as part of a team of chefs.
* Experience of working in a baking environment.
Further Information
Job title: Chef (2 posts vacant)Job purpose : To assist and support the operation of Hospitality Services including food preparation, cooking and presentation ensuring a high-quality food and beverage service is provided to customers including staff, students and visitors.Grade: 3.Posts vacant: 2.Department : Hospitality, Accommodation and Conferencing Services.Reporting to: Catering Supervisor.Rolling rota:Week 1 - Monday: 6.30am-2.30pm,Tuesday: 6.30am-2.30pm,Wednesday: 10.30am-6.30pm,Thursday: 6.30am-2.30pm,Friday: 6.30am-1.30pmWeek 2 - Monday: 9.00am-6.30pm,Tuesday: 10.30am-6.30pm,Wednesday: 10.30am-6.30pm,Thursday: 10.30am-6.30pm,Friday: 8.00am-1.30pmWeek 3 - Monday: 10.00am-7.00pm,Tuesday: 11.00am-7.00pm,Wednesday: 6.30am-2.30pm,Thursday: 10.30am-6.30pm,Friday: 9.00am-3.00pmShift pattern - see candidate booklet.
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