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SalaryKEY RESPONSIBILITIES AND ACCOUNTABILITIES
• Assist the Head Chef with the development of the menu cycle / specification.
• In the absence of the Head Chef act as deputy – ordering stock, managing staff
• Contribute to food production as per the menu cycle / specification for all F&B outlets and event catering (corporate, hospitality, meetings etc)
• Maintain accurate and current legislation records: HACCP, COSHH checklists and temperature sheets.
• Ensure the highest standards of kitchen hygiene, cleanliness, tidiness and related schedules are adhered to.
• Use fresh produce and Ingredients whenever and wherever is possible and minimise wastage.
• Maintain a high standard of food presentation to the customer.
• Share in the common responsibility of implementing the Trust’s “Health & Safety Policy”, being mindful at all times of the health and safety of self, staff, volunteers, and visitors.
• Share in the common responsibility of working in a manner mindful of the Trust’s obligations to minimise impact on the environment, through e.g., efficient use of water/heat/light, recycling and the disposal of waste, considered use of transport.
• Help to reduce occurrences where Health or Safety of yourself and other employees may be put in jeopardy.
• Adherence to the COSHH Training provided and control of substances covered by COSHH.
• Involvement in the upkeep and maintenance of both the entire department site and, specifically, the F&B outlets.
REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
• Intermediate Food Hygiene Certificate
• Preferably a recognised formal qualification in culinary arts
Essential
• Highly developed organisational skills, deployable in a multi-tasking environment.
• Ability to work as part of a team and the ability to foster and motivate a team.
• The ability and willingness to learn and try new things, to be flexible and step outside of your comfort zone.
• An open and honest way of communicating, ready to ask others for their ideas and to be open to hear and consider different points of view.
• A pro-active approach to taking initiative and to driving forward ideas and projects designed to improve daily operations and deliver an exceptional visitor experience.
Application Deadline: Sunday 14/04/2024
