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Salary & Hours:
£31,237.44
37.5 hours per week on a shift system covering seven days, including evenings and weekends.
Gratuities are shared between all catering staff and distributed on an occasional basis.
Overview:
To manage the kitchens in conjunction with the Sous Chefs and Head Chef. Ensuring all HACCP, food safety, health and safety systems are in place and completed daily. Delivery of food to agree levels and standards.
Responsibilities:
You will work within the Catering team towards meeting the daily operational needs of the department, primarily assisting the Head Chef/Sous Chef in the smooth running of the kitchen. The role will be predominantly focused on food production, overseeing the preparation, cooking, and presentation of meals and directing chefs/catering staff within your section. You will enforce strict health and hygiene standards and trouble shoot any problems that may arise. You will take direction from the Head Chef/Sous Chef on all matters involving health and safety, due diligence and staff development / training.
Requirements:
- Minimum of 2 years experience working in a similar environment/ role
- NVQ Level 2 or 3 in professional cookery
- Basic food hygiene certificate
- Training on HACCP and COSHH
- Proven experience as a CDP, Junior CDP or Commis chef, or in a similar culinary role within a kitchen setting.
- Strong knowledge of food preparation techniques and culinary skills.
- Familiarity with food safety standards and regulations.
- Ability to work efficiently under pressure in a fast-paced environment.
- Excellent communication skills and the ability to work well within a team.
- A passion for cooking and creating delicious meals.
- Must be able to work evening and weekend shifts
Join us in delivering outstanding culinary experiences while developing your skills in a supportive environment!
Please contact Hayley for further information:
07777 113367
