Chef

Hours:

• Working Hours 3 days over 7
• From 2pm till 8pm

Job Purpose:

• In the role of Chef, you will assist in the planning, organising and developing of food and beverage services whilst meeting guest expectations and food hygiene standards.
• You will be involved in all day-to-day catering activities and to provide assistance to the Head Chef.

Principal Accountabilities:

• Assist in the planning of menus
• Preparation, seasoning and cooking of food
• Take delivery of all kitchen and food items arriving on site, checking for quality and quantity
• Prepare and cook foods of all types for specific dietary needs, guests
• Ensuring health and safety regulations are strictly observed
• Assist in the monitoring of the quality of the product and service provided
• Keeping administrative records as necessary
• Assist in maintaining stock levels and highlighting the need to order new supplies as required
• Take receipt of deliveries, checking quantities, quality and authorising as necessary
• Keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes etc.
• Provide cover for the Head Chef in their absence
• All other ad – hoc duties as may be instructed by the Company

Relationships

• Within the role of Chef, you will be required to form and maintain productive working relationships with all your colleagues
• You will on occasion be required to inter-act in a professional and courteous manner with the public and guests
• You will also be required to operate as a valued contributor to the small catering team

Key Skills and Experience

Ideally you should possess the following attributes;

• Be responsible, honest and reliable
• Be practical and possess a ‘hands on approach’
• Have good verbal communication skills to deal with guests and co – workers as necessary
• Be prepared to work long, flexible hours
• Understand safe working practices, hygiene and health and safety legislation
• Be well – organised and able to prioritise your work
• Possess the ability to work within a team environment, pro-actively, effectively and efficiently
• Possess the experience and skill to plan and organise menus
• To be able to deal constructively with situations of conflict and complaint
• Be self-motivated, organised and possess good initiative
• Possess a basic level of Maths and English Language
• Possess basic certificates in food hygiene and food preparation
• A working background in coaching hotels or banqueting