Responsibilities.

• To produce meals and menus within the required deadlines and to the company’s set standards and customers’ satisfaction.
• To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• To participate in cleaning rota and closing down procedures.
• To ensure quality control measures and hygiene systems are achieved at all times.
• To have total accountability for the day to day running of the kitchen service
• To purchase all food and food related products using company nominated suppliers.
• To actively participate in the ongoing management and development of menus.
• Stock takes are produced monthly
• All paper work is stored correctly
• Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
• Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
• To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
• Ensure cleaning is carried out as per the cleaning rota

Requirements
A flair and enthusiasm for cooking with fresh quality ingredients
Ability to cope under pressure, in a calm and efficient manner to set deadlines
Previous experience demonstrating good management and effective co-ordination of a kitchen team
Good interpersonal skills with both kitchen, front of house staff and management

PERSONAL

This job description is for information purposes and does not form part of the contract of employment
Willing to work flexible hours as regular weekend, Bank Holiday and evening work is required.
5 days per week, Closed on Mondays and a secondary day off.
Working days Between Tuesday-Sun, Includes evening service on Fridays & Saturdays.
Job Types: Full-time, Contract, Permanent
Pay: £26,000.00-£28,000.00 per year

Application question(s):

• Do you drive?
• Do you have Food Hygiene Level 1, 2 or 3?

Work Location: In perso

• To produce meals and menus within the required deadlines and to the company’s set standards and customers’ satisfaction.
• To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• To participate in cleaning rota and closing down procedures.
• To ensure quality control measures and hygiene systems are achieved at all times.
• To have total accountability for the day to day running of the kitchen service
• To purchase all food and food related products using company nominated suppliers.
• To actively participate in the ongoing management and development of menus.
• Stock takes are produced monthly
• All paper work is stored correctly
• Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
• Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy.
• To understand and have a working knowledge of all current Health and Safety legislation and Food Hygiene legislation and to be conversant with the rules contained therein.
• Ensure cleaning is carried out as per the cleaning rot