This Chef role is 37.5 hours per week in BT3 9DT area, Monday-Friday, 7.30am-6.30pm.
Overall purpose of the role:
1. To effectively manage within budgetary constraints
2. Conform to client and company specification
3. To continuously develop and improve menu, food & beverage service offer, food quality and hygiene standards
4. To have knowledge of changes in legislation affecting the catering industry
5. To meet the client and company expectations
6. To respond to any reasonable request of the company or client
7. To recruit, train, develop and motivate staff
8. To ensure that adequate products, equipment and materials are properly stored, used, maintained and controlled
9. To provide high quality product at all times to the client.
Main Duties & Responsibilities of the Role:
1. Maintain positive staff attitudes and team spirit
2. To continuously train and develop staff skills
3. Maintain all records in line with legislation and company policy
4. To order all stock, complete stock counting, cash handling and maintain company bookwork
5. Ensure compliance at all times with legal requirements such as Food Hygiene legislation, Health & Safety at Work, display of all necessary notices, accidents reporting and first aid
6. Carry out on the job training in such areas as Food Safety, Health & Safety, Customer Service in liaison with the Chef Manager, Regional Operations Manager and OCS HR Department.
Educational Level:
1. 706/1,2 & 3 or equivalent
Professional Qualifications:
1. HND Membership of HCIMA desirable, Intermediate Food Hygiene Certificate
Experience:
1. Not less than 5 years practical experience in quality establishment
Personal Characteristics/Attributes:
1. Must be a good chef with flair and imagination
2. Must have a firm grasp of cost control and Catering P&L accounts
3. Should be a good motivator
4. Able to react quickly to changing situations
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