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Working pattern: Monday to Sunday shifts
***Evenings and weekends required***
Main Duties and Responsibilities
- Responsible for the consistent high-quality of food production.
- Showing enthusiasm into menus and bringing forward ideas.
- To be prepared to undergo any training deemed necessary for their role.
- Manage and control Waste according to building regulations.
- Ensuring that all stock levels are being maintained and stock rotation is in place.
- Prepare and handle all food items in a timely and sanitary manner while adhering to Health and Safety Guidelines.
- To ensure that methods of food preparation, production and presentation comply with standards and Client specification
- Design and roll out a recipe data base for your core items and menus
- Review and update the current hospitality menus and offer
- To ensure all new staff are inducted into the Canteen and kitchen procedures
Requirements:
- 3 + years’ experience catering/chef experience.
- Recognised Professional Culinary Qualification
- Highly competent in food safety and HACCP.
- Excellent people management and communication skills
- Must be self-motivated and able to motivate others
- Kitchen Health & Safety Procedures and all Legislative Requirements
Ref:15709