KM59 - ChefLocation: DalguiseSalary: £31,229 Per AnnumOverview:We are seeking a skilled and dedicated Chef to join our team. As a Chef, you will be responsible for overseeing the entire food preparation and cooking process, ensuring the highest standards of quality, safety, and cleanliness are maintained in the kitchen and dining areas. Your expertise in culinary arts, attention to detail, and commitment to excellent food service will contribute to the success of our establishment.Responsibilities:

Oversee the correct procedures for storing, preparing, cooking, and serving food, including thorough labeling, temperature checks, and allergy management during your shift.
Maintain high standards of cleanliness and hygiene in all kitchen and dining areas, ensuring that all food handling and storage areas meet regulatory requirements.
Carry out regular checks and audits in line with current requirements to ensure compliance with food safety and hygiene standards.
Adhere to all regulatory issues regarding health, hygiene, and safety, including following Hazard Analysis and Critical Control Points (HACCP) guidelines.
Follow catering risk assessments as required to identify and address potential hazards in the kitchen environment.
Prepare for internal and external audits/inspections conducted by managers, NSF (National Sanitation Foundation), and Environmental Health, ensuring that all necessary documentation is in order.
Ensure that cleaning schedules are produced and followed by all catering staff, promoting a clean and organized work environment.
Ensure that all food allergen policies and procedures are followed by all catering staff, minimizing the risk of cross-contamination and addressing customer dietary requirements.
Ensure accurate completion of all relevant food safety documentation, including The Kitchen Diary, to maintain accurate records of food preparation, storage, and safety measures.

Qualifications:

Proven experience as a Chef or in a similar culinary role.
In-depth knowledge of food safety and hygiene practices, including HACCP guidelines.
Excellent understanding of kitchen operations, including food preparation techniques and cooking methods.
Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene.
Ability to work effectively in a fast-paced environment and prioritize tasks accordingly.
Excellent organizational and leadership skills, with the ability to supervise and train kitchen staff.
Strong communication and interpersonal skills, enabling effective collaboration with team members.
Creative and innovative mindset, capable of developing new dishes and menus.
Flexibility to work evenings, weekends, and holidays as required in a hospitality setting.