Reporting to: On Site Catering Manager
Payrate: £13.00 per hour
Shift Pattern: Mon - Fri, 06:00 - 14:30, 37.5 hours weekly

PERSONAL REQUIREMENTS:

• To be punctual in attendance.
• Attend Training and Development courses as required.
• Maintain high personal hygiene standards.
• Comply with Company dress standards.
• Report any unauthorised absences to the Unit Manager
• Assist in the smooth running of the contract at all times, especially during times of sickness, holiday etc

SUMMARY

As a Chef, you will be instrumental in creating exceptional culinary experiences while leading kitchen operations. Reporting to the Head Chef or Kitchen Manager, your core skills in food preparation, cooking, and food safety will ensure high-quality dishes are consistently produced. Your premium skills in supervising and team management will help foster a collaborative kitchen environment. With relevant experience in restaurants and hospitality, you will contribute to the overall success of our establishment by delivering outstanding meals and maintaining the highest standards of culinary excellence. Join our team and make a significant impact in our kitchen.

QUALIFICATIONS

• Proven experience in food preparation and cooking within a professional kitchen environment
• Strong culinary skills with a focus on food safety and hygiene standards
• Leadership abilities to manage kitchen staff and oversee food production
• Background in hospitality and restaurant operations
• Supervisory experience and team management skills are highly desirable
• Familiarity with serving techniques and customer service in a dining setting
  Job Types: Full-time, Permanent
  Pay: £13.00 per hour
  Expected hours: 37.5 per week

Ability to commute/relocate:

• Aylesford ME20: reliably commute or plan to relocate before starting work (preferred)

Work Location: In person
Reference ID: 1884482

MAIN RESPONSIBILITIES:

• Ensure all menu items are prepared and presented ready for service.
• In the absence of the Catering/Chef Manager, ensuring the service is sufficiently staffed and that Team Members are allocated to all locations within your department to run the operation smoothly.
• Complete all food safety and Health & Safety documents within areas of responsibility. Communicate any problems or variations to the Manager in charge.
• Communicate with the Catering/Chef Manager or the Operations Manager any relevant feedback or information specific to the contract.
• To assist with menu planning, production levels, food costing, ordering and stock control.
• Monitor food production and wastage.

HEALTH AND SAFETY DUTIES:

• Clean preparation areas, service areas and wash up areas.
• Store and replace clean utensils and crockery.
• Maintain and clean the food and equipment store, as directed.
• Sweep and clean the floors, using correct chemicals and slippery floor notices.
• Store cleaning equipment correctly.
• Dispose of rubbish as directed.
• Comply with cleaning rota as directed.
• Comply with all requirements regarding Health & Safety.
• Comply with Company COSHH regulations.