Chef 8 views

Chef

Job Type : Permanent, Full Time

Salary :

Our client is set amidst beautiful Rutland countryside.

They have an extensive range of facilities including golf courses, a Hotel, 8 holiday lodges, and conference and banqueting facilities .

We are currently seeking a Chef to work as part of a highly successful and motivated team of 7.
This is a full-time role working a minimum 40 hours per week, no splits, flexibility across the 7 day working week, working week days and weekends. Five days out of 7 on a rostered basis.

8 months of the year are busy and they then quieten down from November through to February but paid the same salary all year round, even though hours may drop down to an average of 25.

To include breakfast shifts 6am to 2pm/(4pm when required). Or starts of 12 noon to finish or 2pm to finish. Finish being 10pm latest in the busy months and 9pm in the quieter months. Shifts can also include 10am to 6pm or 11am to 7pm to help with prep. All shifts rostered fairly across the team.

No Christmas day working!

PRINCIPLE ACCOUNTABILITIES

1. To carry out all duties as directed by the senior team
2. To ensure food product quality and consistency is constantly delivered to department standards
3. To work across all areas of the kitchen as required, including pot wash
4. To actively gain an understanding of all areas in the kitchen to provide the flexibility to assist in all sections of the kitchen as required
5. To control wastage
6. To give support to your superiors in all matters relating to food preparation
7. To actively contribute to department standards. Providing new ideas and seeking continual improvement at all times.
8. To ensure that all company Health, safety and Hygiene procedures are strictly adhered to, including all temperature checks and data monitoring
9. To work in an efficient and timely manner to assist the team in meeting company standards for bar, restaurant and function food
10. To ensure all equipment is cleaned and put away after use and kitchen opening and closing procedures are adhered to
11. To ensure high standards of personal hygiene and wear uniform as directed by the Head chef
12. To carry out all duties as may be reasonably expected for your position
13. To work in other areas of the business as may be reasonably requested from time to time

QUALIFICATIONS & EXPERIENCE

Basic Food Hygiene
Basic kitchen experience
Hardworking
Team player
Flexible
Hours as required

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