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Place of work- City, university of London, Northampton Square, EC1V 0HB
Salary - £29,016 per annum / per hour : £13.95 (Salary paid on Pro-rata basis)
Working hours/days 40hrs a week, predominantlyMon to Friday ( occasional weekends)
Working weeks - 43 weeks
Holiday 24days per calendar year+4 bank holiday paid
SCOPE OF JOB:Liaising with the Head Chef to assist with the provision of meals for the main catering services, buffets and functions as required. To undertake the planning and development of menus, placing orders and maintaining specified standards of food handling and storage procedures. To lead by example and when necessary manage the kitchen operation assuming all responsibilities, in the absence of the Head Chef. Undertake and assist with training and development of the kitchen brigade.
RESPONSIBLE TO:Head Chef
KEY RESULTS AREA:
1.Food Preparation and Production
To assume responsibility for the kitchen in the absence of the Head Chef to ensure quality and standards are maintained.
The preparation, presentation and service of food items for customers and functions, using standardised recipes, to quality standards set by the Head Chef, for the numbers determined as required and to a skills level determined by C&G 706 1 / 2 or NVQ Levels 1 and 2.
To undertake all work in accordance with the unit operating procedures in relation to the main catering service and functions ensuring its timely completion
To ensure that all food is prepared and cooked to the expected high quality standards and checking its adequacy before release to customers
To ensure that all menu items, are available in service areas throughout service times, and that food service staff are aware of correct portion sizes
To ensure that adequate food items are available to produce the appropriate menu items
To ensure that all food storage, preparation and service of all foods meet the temperature guidelines stipulated in the Food Safety Act 1995 and to record all food temperatures
To create and implement new systems within the kitchen to increase efficiency and productivity.
To manage all team members to ensure productivity and complete organization within the kitchen
To work calm under pressure showing alertness, vigilance whilst taking the initiative.
To work towards the kitchen and business objectives.
2.Stocks
To monitor and order kitchen food stocks ensuring that stock is correctly rotated, maintained and stored to avoid wastage
To ensure that stock levels are kept in accordance with usage and the Head Chefs requirements and to meet the services needs
To assist the Head Chef with stocktaking on a regular basis and completion of goods received and other documents as directed
3.Administration
To discuss and plan menus with the Head Chef, taking into consideration customer feedback and demand, cost and any promotional activity
To assist the Head Chef with the production, quantity and specification of each dish prepared
To create new dishes and evolve the menu development.
To control all kitchen costs and achieve the set budgets.
4.Hygiene, Health and Safety
Fulfil all cleaning tasks as identified by the cleaning schedule using the appropriate cleaning materials in a safe and responsible manner
Report any equipment and/or building fabric faults and any hygiene, health and safety hazards to the Head Chef or General Manager
Understand and adhere to all Health & Safety regulations and COSHH legislation
Maintain excellent personal hygiene
Wear the correct uniform and if necessary safety shoes as directed ensuring they are looked after
Wear Personal Protective Equipment, as required, when carrying out specific duties
Comply with all Company hygiene and health & safety procedures ensuring compliance with the company Health, safety and food safety manual
Work in a safe and tidy manner at all times, ensuring I consider my colleagues
Adhere to the Company Handbook
To understand my responsibilities in respect of health and safety at work and conform fully to the rules as explained
Where appropriate and / or required keep temperature records in accordance with the standard set, reporting variances immediately to the Head Chef
5.Team Effectiveness
To be an active member of the catering team supporting colleagues in the delivery of the overall contract
To motivate and promote positive behaviour within the team
To be proactive in self development and development of all members of the kitchen brigade
To encourage and develop individual skills whilst contributing to any training needs in the kitchen.
To attend all necessary training courses and team meetings as required by your manager
To ensure you work to the defined standards of Graysons and the client, asking for guidance and clarification as necessary
6.Honesty
Act in a professional manner at all times having the companies best interests at heart
Pass on any information to my manager that I believe may be detrimental to Graysons Restaurants
Keep all company matters and financial information confidential
Keep all company materials and information confidential
Treat all company and client property with care and respect
Promote Graysons Restaurants and maintain a positive company image
This role profile is a guide to the work you will initially be required to undertake. It may be changed from time to time to incorporate changing circumstances. It does not form part of your contract of employment.
