Job Description
40‑hr full‑time contract with competitive salary.
Key Responsibilities
* To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
* To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
* To make regular inspection of the kitchen and food preparation areas.
* To maintain a strict control on all food items issued from the kitchen.
* To ensure that all orders are prepared according to the instruction on the appropriate check.
* To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
* To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
* To check all goods delivered against the relevant documentation and check also for quantity and quality.
* To assist in maintaining the food cost percentage within the budget.
* To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
* To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
* To be aware of and comply with Food and Hygiene Regulations.
* To wear any appropriate protective clothing provided by or recommended by the company.
* To report any defects in the building or equipment according to the hotel procedures.
* To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
* To attend company training if required.
* To action any other reasonable requests made by management.
Qualifications
* To be flexible.
* Have a “can do” attitude.
Skills and Abilities
* Ability to work independently.
* Experience of a busy food operation within the last 2 years.
* To have a thorough understanding of Health & Safety regulations.
* To be able to follow food hygiene policy required.
* Ability to build rapport quickly with Senior Management.
* A positive approach to menu planning and development.
* Flair and enthusiasm of working with fresh ingredients.
Education and Experience
* Worked in a similar environment.
* NVQ in a kitchen qualification.
* HACCP and COSHH certification.
* Demonstrate knowledge of a busy working kitchen and banqueting operation.
Personal Qualities
* Must have enthusiasm and passion for food.
* Must be punctual and reliable.
* Be self‑motivated.
Special Notice
During the course of duty you will have access to certain information which demands utmost confidentiality and discretion must be exercised at all times.
Additional Information
Due to the nature of the industry, flexibility in working hours is essential.
Role will include a variety of hours to cover the business which will include a mixture of service shifts across breakfast and evenings. Applicant ideally will have their own transport or be flexible to meet these requirements.
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
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