Job Description
Become a crucial part of the kitchen team working 37.5 hours a week, crafting daily meals for service users, staff and visitors. Dive into food preparation and elevate your role by providing guidance and training to your peers.
Here’s the exciting part- the calendar is buzzing with activities, events and special occasions which you’ll also cater for. From World Food Day to festive moments like Christmas and Easter, you get to infuse your own flair and keep things exciting.
It’s a calm and pleasurable working environment, where you’ll be able to manage your workload and enjoy creating delicious meals. There’s a great social aspect to this role where you can interact with people outside the kitchen regularly.
Just imagine… great job satisfaction, home in time for dinner every night and two days off a week. Now that’s a recipe for a balanced work-life combo.
As a Chef you will be:
Supporting the Head Chef for the day-to-day running of the kitchen.
Maintaining good food storage procedures and stock rotation according to established procedures.
Preparing, planning and cooking meals to a consistently high standard, taking account of any special requests or dietary requirements within the unit.
Serving service users, staff and visitors with food and beverage in a professional and courteous services manner.
Preparing and producing foods for conferences and banquets.
Participating in food costings through effective cost control procedures.
Adhering to the ‘Safer Food Better Business’ standards and record keeping.
Adhering strictly to Food Hygiene Regulations and other safety procedures at all times.
Taking full shift responsibility for the catering operation
Assisting the Head Chef by researching and creating new menus ensuring meals are of a high quality and compliment healthy eating guidelines.
Correctly filing of all paperwork in relation to the Hazard Analysis and Critical Control Point system (HACCP) i.e. Fridge temperatures, food temperature logs and cleaning schedules
To be successful in this role, you’ll need:
To be 18 years or older
GCSE or equivalent English
City & Guilds 706/1 and 2 (or equivalent) Basic Food Preparation Cooking
Basic Food Hygiene (essential)
Intermediate Food hygiene (desirable)
Previous experience in a similar environment
Previous experience in delivering a service on mass