A temporary vacancy has arisen for a CHEF in YO1 area.
Requirements:
*
Effective and efficient food production in line with recipe sheets
Full knowledge of all menu items served
Management of production to ensure minimal wastage
Maintenance of food levels throughout all service periods
Maintenance of food quality and brand standards
Ensuring the maintenance of high hygiene and health and safety standards in line with Aramark requirements and identify any anomalies and incidents
Capturing and recording all volumes consumed and overproduction
Assisting in the compilation of all shift opening and closing checklists
Discussing ideas or improvements with line manager
Act as a trainer/ coach for new team members to learn procedures and standards for all kitchen tasks.
Undertake relevant training as required
In addition to the above, Chefs may occasionally be required to undertake ad hoc back of house and front of house duties in line with business requirements.
Must have:
* DBS certificate
* Food and Hygiene Certificate Level 2