Job Description
Chef
We are working closely with our client to help recruit a permanent chef to join their busy catering team in their staff and student refectory.
Role Purpose:
· To assist in the provision of a high quality food provision for all service users as part of the catering team.
· To continually meet or exceed customer expectations and comply with all regulatory legislation relevant to the catering function.
· To support all other areas of the hospitality team as required including housekeeping and front of house.
Core Responsibilities and Key Accountabilities:
· Work at all times with the catering team under the guidance and leadership of the catering manager to ensure that the provision of food to all service users is of the highest standards possible.
· Ability to learn the management system (HOP) with enough proficiently to support this.
· Conduct yourself professionally at all times.
· Ensure you comply with all systems and procedures required within your area of work and if unsure communicate this to your manager.
· With the catering team operate the cleaning schedule to ensure the highest standards of hygiene are met at all times.
· Working as part of the catering team ensure you complete all accountable documentation during your shift and report any issues immediately to your line manager.
· Interact with customers during service periods ensuring customers are satisfied with the service provision.
· Undertake any training required to ensure you are up to date with the required qualifications for working in a catering environment, and any potential advancement within the role.
· To attend catering meetings as required.
· Responsible for any other fair and reasonable task set for the needs of the business.
Food Management:
· Assist in the planning of menus under guidance from the General Manager of Hospitality.
· Ensure that dietary requirements and variations are accommodated and produced to the highest of standards.
· Support the management of food waste within the department.
· Support the implementation of satisfaction surveys in house and from external feedback from web sites.
Health & Safety, Food Safety:
· Responsible for the complete compliance of all Legislative requirements for the Catering department with regards to the Food Safety Act 1990 (amended 2004), Food Safety and Hygiene (England) Regulations 2013, and the Health and Safety at Work Act 1974.
· Support the General Manager of Hospitality and Team in the continued achievement of highest grade EHO certification through compliance with regulations and best practice with cleaning schedules and food handling and hygiene (SFBB).
Salary: £27,679 plus generous holiday and pension.
Hours of Work: 40 hours per week (typically any 5 out of 7 days 52 weeks per year) the hours include early morning, evening and weekend shifts as required.