Third Chef

Manpower Recruitment are recruiting for a Full Time, Permanent, Third Chef for an Established College in Oxford City Centre.

The role is Full Time, working 41.5hrs per week, 5/7 days including weekends, mornings, evenings.

General Overview

The Third Chef is responsible under the supervision of the Head Chef for providing the highest standards of catering, hygiene and cleanliness. This is a supervisory role, and the successful applicant will be expected to support the Head Chef and Sous Chefs in the management and supervision of the kitchen team.

This role requires a motivated individual with experience in catering and a passion for working with food. You will be involved in the planning and preparation of a range of quality food within the College. The post-holder will work as part of a busy kitchen team and be expected to provide cover during colleague's absence and for events.
Responsibilities/Duties

To work as part of the kitchen team under the direction of the Head Chef or deputy, producing the highest standards of food for routine daily catering and for special events according to menus.

Events that are catered for could include:
Formal three or five course meals
Weddings and conferences
Meals for academic Fellows
Staff and student meals
Buffet lunches
To supervise during the absence of the Head Chef and Sous Chefs, leading by example and setting the pace and standards.
To communicate and liaise with any other members of the kitchen management team to ensure the effective running of the kitchen.
In the absence of the Head Chef and Sous Chefs, to work within agreed food budgets ensuring food and food related products are purchased for nominated suppliers to achieve food cost controls, ensuring minimum wastage and quality controls.
As a member of the management team, to maintain discipline in the kitchen, and to set and maintain the highest standards of personal hygiene, cleanliness and presentation ensuring that staff wear appropriate uniform at all times.
Prepares and presents meals for College and private events with support from the Kitchen management team.
Plays a key role in determining how food should be presented and creates decorative food displays.
Ensures that work in completed in a timely manner in accordance with recipes or under the direction of the kitchen management team.

The Person-

To comply with the Food Safety Act and General Food Hygiene Regulations.
To comply with Health and Safety Regulations including COSHH.
To undertake any necessary job-related training.
To ensure minimum kitchen wastage.
To ensure the security of stores, kitchen premises and equipment.
Behave in an appropriate professional manner to all members of College, visitors and staff.
To be flexible and willing to help colleagues when required.
To undertake any other tasks commensurate with the role as may be required by the Head Chef or his deputy.

PERSON SPECIFICATION
Essential
NVQ Level 2 catering qualification (City and Guilds 7061/7062) or equivalent.
Demonstrable experience of working in a similar catering role or kitchen environment.
A passion for food and food service.
Confidence and adaptability in a kitchen environment.
Experience of working in a team.
Ability to communicate well with people at all levels.
Ability to work under pressure.
Attention to detail.
To problem solve using initiative within bounds of competency
Ability to follow and carry out management instructions
Good numeracy and literacy skills.
Ability to work flexibly in line with the demands of the role.
Reliable and trustworthy.
Presentable appearance.
Desirable
Knowledge of basic H&S and Fire Regulations
Food hygiene and H&S qualifications/certificates

Previous experience of supervising staff

Previous experience of large institution working, e.g. schools, colleges, hotels etc.
Previous experience of manual handling and COSHH

If interested, please get in contact with a Manpower Representative.