Food Preparation:
Prepare dishes for various food outlets in collaboration with senior chefs,
ensuring quality and consistency.
▪ Menu Development: Contribute to the creation of seasonal menus, providing ideas and
suggestions to enhance departmental performance.
▪ Service Management: Oversee meal service in the absence of senior chefs, ensuring all
dishes are served according to specifications and on time.
▪ Supervision: Maintain and enforce standards, ensuring the team works methodically and
adheres to schedules during services and functions in the Senior Chef’s absence.
▪ Training and Support: Assist in managing and training junior team members, including Chef
de Parties, Commis, and Kitchen Assistants.
▪ Recipe Adherence: Champion recognized standard recipes, contribute to menu planning, and
ensure adherence to weekly menus.
▪ Inventory Management: Process orders timely, manage stock acceptance, and handle
delivery/ordering anomalies effectively.
▪ Loss Prevention: Secure kitchen stores and other areas to minimize loss, work efficiently, and
record waste as per departmental guidelines.
▪ Food Hygiene and Safety: Maintain the highest standards of food hygiene and health &
safety according to Food Hygiene Regulations.
▪ Quality Control: Ensure the quality, quantity, temperature, and appearance of dishes meet
the highest standards before service, with proper record-keeping.
▪ Reporting: Maintain records and reporting duties for each service period, daily or weekly as
required.
▪ Compliance: Adhere to University and statutory regulations regarding the safe and hygienic
operation of the kitchen and ancillary areas.
▪ Sustainability: Minimize energy consumption (e.g., water and electricity) and maximize
recycling opportunities, promoting staff awareness of environmental impact.
▪ Stock Management: Maintain agreed stock levels, ensure systematic stock rotation, and assist
with monthly stock takes as necessary.
▪ Additional Duties: Undertake other duties of a similar nature as reasonably required by your
line manager.