REQUIREMENTS:

• Food Hygiene Certificate Level 2
• Previous work within the Catering and Hospitality environment
• Passion for working within the Catering and Hospitality Industry
• Self-motivated and able to work alone without direction
• Committed to contributing towards the Centre’s aims.

KEY DUTIES:

• Have strong all-round skills within the kitchen, with the ability to work across all sections cooking to the correct recipes and specs for the menu.
• Support the Head Chef in the management of the kitchen to include the production of a diverse range of quality meals.
• Be responsible for the kitchen to cover the Sous Chef in times of absence, supporting other kitchen staff in their daily duties.
• Assist the Chef team in developing fully costed menus for both café, event and hospitality
• Support the Head Chef in setting standards, monitoring food quality and delivery
• Ensure that a high standard of hygiene and cleanliness is maintained and ongoing diligence during the shift, in set up and clean down
• Clean areas and equipment as directed.
• Work safely around the kitchen equipment and report any maintenance issues to the Head Chef
• Be aware of your responsibilities in respect of Health and Safety at work and follow procedures in this respect and report to a manager any hazardous situations or accidents.
• Support the Chef in ensuring compliance with all relevant IBCC policies and regulations and safety/food safety legislation
• Attend training sessions and team meetings as required, be involved and contribute to these.