Overview
Food preparation and kitchen management role requiring collaboration with senior chefs, leadership during service, and adherence to quality and safety standards.
Responsibilities
* 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.
Seniority level
* Mid-Senior level
Employment type
* Full-time
Job function
* Management and Manufacturing
Industries
* Hospitality
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