The role of Chef will include:

• Delivering a high-quality versatile catering service that caters for our customers.
• Managing the food and labour budget, through careful rota planning, purchasing and control of food supplies, to ensure that menus can be delivered, and the kitchen works within the relevant budgetary levels for the Taste restaurants.
• Receiving and amending of orders, food stock locations and audits, input of weekly labour entries and daily cash records within the specified time requirements.
• Managing the Food Safety Management System and having responsibility for the team understanding and implementing it.
• Scheduling cleaning and maintenance routines for all food services areas and kitchen equipment, to maintain high sanitation/safety standards.
• Carrying out risk assessments and cleaning the kitchen to a high standard.
• Assisting with the supervision and development of staff.

Skills and experiences:

• Previous experience of working in a catering environment is essential along with experience of cooking for various groups of people.
• Level 2 Diploma in Catering and Hospitality is essential.
• A valid Basic Food Hygiene Certificate.
• Knowledge of online catering software packages.
• Proven knowledge of health and safety procedures.
• Some experience of setting and managing budgets.
• Friendly and approachable attitude with the ability to interact with our customers, visitors, and colleagues

Pay: £15.20-£15.41 per hour

Licence/Certification:

• Food Hygiene Certificate (required)
• Enhanced DBS Check (required)
• Proof of Right to Work (required)
• Work Reference (required)

Work Location: In perso

• Delivering a high-quality versatile catering service that caters for our customers.
• Managing the food and labour budget, through careful rota planning, purchasing and control of food supplies, to ensure that menus can be delivered, and the kitchen works within the relevant budgetary levels for the Taste restaurants.
• Receiving and amending of orders, food stock locations and audits, input of weekly labour entries and daily cash records within the specified time requirements.
• Managing the Food Safety Management System and having responsibility for the team understanding and implementing it.
• Scheduling cleaning and maintenance routines for all food services areas and kitchen equipment, to maintain high sanitation/safety standards.
• Carrying out risk assessments and cleaning the kitchen to a high standard.
• Assisting with the supervision and development of staff