Weekend Chef

at  OCS Group

ABOUT THE COMPANY:

We would look at a possible job share by either doing alternative weekends or a Saturday or Sunday.

1.2 Key Responsibilities:

• To manage the food expenditure as per guidance from the Catering manager.
• Maintain food quality and hygiene standards across all areas
• Preparation and service as per guidance from the Catering Manager
• Adhere to client and company specification
• Follow the site menu and adhere to any dietary requirements.
• Maintain the standards of cleaning within the kitchen
• To oversee compliance with meals policies and portion sizes.
• To have knowledge of changes in legislation
• To meet the client and company expectations
• To respond to any reasonable request of the company or client
• To ensure that adequate products, equipment and materials are properly stored.
• Deliver a consistent level of service within the Company’s standard & contract specification and agreed performance
• Comply with Company & statutory regulations relating to Food Safety, Health & Safety At Work, Cleanliness, COSHH, Fire & Accident
• Reporting. Maintain all records in line with legislation and company policy.
• Complete on the job training in such areas as Food Safety, Health & Safety, Unit evacuation policy, dangerous equipment and basic food hygiene.
• To take a direct interest in the health and safety of yourself, your subordinates and others who may be affected by your work activities.
• To adhere to excellent personal hygiene standards.

1.3 Skills & Experience:

Experience:

• Practical experience in a catering establishment
• People management skills
• Good knowledge of Food Safety & Health & Safety.

Skills & qualifications:

• Written and verbal communication
• Basic IT skills
• NVQ level 2 or 706/1/2 required
• Enhanced Criminality check will be completed upon successful interview

• To manage the food expenditure as per guidance from the Catering manager.
• Maintain food quality and hygiene standards across all areas
• Preparation and service as per guidance from the Catering Manager
• Adhere to client and company specification
• Follow the site menu and adhere to any dietary requirements.
• Maintain the standards of cleaning within the kitchen
• To oversee compliance with meals policies and portion sizes.
• To have knowledge of changes in legislation
• To meet the client and company expectations
• To respond to any reasonable request of the company or client
• To ensure that adequate products, equipment and materials are properly stored.
• Deliver a consistent level of service within the Company’s standard & contract specification and agreed performance
• Comply with Company & statutory regulations relating to Food Safety, Health & Safety At Work, Cleanliness, COSHH, Fire & Accident
• Reporting. Maintain all records in line with legislation and company policy.
• Complete on the job training in such areas as Food Safety, Health & Safety, Unit evacuation policy, dangerous equipment and basic food hygiene.
• To take a direct interest in the health and safety of yourself, your subordinates and others who may be affected by your work activities.
• To adhere to excellent personal hygiene standards