Job Summary: Support the Head Chef in all aspects of food preparation and service, including leading a shift, supervising staff, and achieving high standards of service. Ensure the kitchen operates economically, adheres to health and safety standards, and compiles food orders. Assist with menu planning, develop signature dishes, and encourage the use of fresh produce. Monitor equipment, deal with emergencies, and work with colleagues to plan and problem-solve. Support team members, undertake additional duties, and ensure serveries are adequately manned and presented.
Responsibilities:
• Lead a shift and supervise staff in the preparation and service of food.
• Ensure the kitchen operates economically in terms of staff resource, energy usage, and minimising food production costs.
• Adhere to standards of operation as directed by Food Safety and Health and Safety Legislation.
• Compile and submit food orders in conjunction with the Head Chef.
• Assist with the planning and development of cyclic menus for all areas of food service.
• Continually develop signature dishes for function catering.
• Encourage the use of fresh produce at all times.
• Ensure that dishes are produced to the agreed standard recipe.
• Aim to exceed customer satisfaction in all areas of food preparation and service delivery.
• Deal with any emergency in a professional manner and adhere to Health and Safety rules and regulations.
• Work with a range of College colleagues to plan requirements and problem-solve difficult issues and situations.
• Support team members and the Head Porter in achieving high standards of service.
• Undertake such other duties as may reasonably be required in this position.
Requirements:
• NVQ Level 2 and 3 in Professional Cookery.
• Basic Food Hygiene Certificate.
• Training on HACCP and COSHH.
• Leadership and management skills.
• Good organisational skills.
• Good communication and interpersonal skills.
• Customer service skills.
• At least 3 years experience in a similar role.
• Understanding of HACCP.
• Friendly, co-operative and helpful/approachable.
• Responsible and trustworthy.
• Ability to work as part of a team.
• Flexible approach and accepting of change.
• Ability to communicate effectively to colleagues and other senior management personnel.
Working Conditions:
• Must be able to work weekends and overtime as necessary.