Reports to: Head Chef
Hours: 30 hours minimum per week
Rate of Pay: £13.90 per hour

SKILLS AND ATTRIBUTES

• Minimum 2 years chef experience with a proven track record, a suitable food hygiene certificate is essential, as is the ability to work in a busy and time sensitive environment.

ROLE PURPOSE

To prepare, cook and serve food to a high professional standard as directed by the Head Chef and Sous Chef, including studying recipes, setting up menus and preparing high-quality dishes.

DUTIES AND RESPONSIBILITIES

• To run the section (sauce, larder or vegetable preparation) on a day to day basis for both the day and corporate business.
• To be able to accommodate menu changes instructed by the Head Chef or Sous Chef.
• To be able to run any other section of the kitchen with reference to the Company’s day and corporate menus.
• Working the cook chill banqueting system efficiently and effectively, following the correct procedures and guidelines laid down.
• Ensuring proper usage of materials to avoid wastage.
• Adhering to strict portion controls.
• Maintaining safe methods of work and high standards of cleanliness in kitchen areas at all times.
• Assisting as necessary with the serving of hot food in the restaurant or corporate events.
• Assisting with food service operations at functions
• Ensuring that food safety, food hygiene and health and safety procedures are followed.
• Due to the nature of the business, you may be required to work either day or evening hours including weekends.
• Any other associated duties, which may be necessary from time to time to ensure, smooth running of the department.