Head Chef
Job Type : Contract, Full Time
Salary : £15.44/hour
Head Chef
MAIN DUTIES/RESPONSIBILITIES FOR THE Head Chef
Direct all kitchen operations, including food preparation, cooking, approving presentation and clean-up to the agreed standards.
Head Chef -Responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
Responsible for health and safety in the kitchen
Compile and manage the Food Allergy Files for customer and staff reference alongside the Catering Manager.
Responsible for food hygiene practices including the application and documentation of Cooksafe and all relative audits and service monitoring.
Ensure all kitchen staff adhere to quality, hygiene and cleanliness standards.
Undertake staff training as directed by departmental objectives and corporate requirements including inductions, use and cleaning of equipment and other “on the job” training.
To deal with issues that arise in respect of employee relations and conduct in line with the correct policies and procedures and HR advice.
Recruit staff and when necessary, agency staffing.
Review, evaluate and develop products and services to ensure a quality offer and good value.
Develop, plan and implement menus across the business including: –
* Daily menu, special menus and promotions within the core catering offer and combined leisure and catering facilities such as soft play
* Functions and major banqueting for up to 450 covers
* Other specialist catering driven events such as weddings and celebrations
Stay up to date with culinary trends and kitchen processes
To compile and utilise food costing, receipt and food presentation standard files to determine quality standards and ensure consistency of product.
Managing the inventory and ordering of stock as needed. Issue and control food supplies in accordance with Departmental Quality Procedures.
Create, maintain and improve systems of preparation and service ensuring compliance with the appropriate public health and hygiene regulations in accordance with Public Protection requirements.
Deal with suppliers and ensure the supply of goods is high quality, affordable and supports gross profit margins.
As a member you will demonstrate all aspects of the code of service at all times and ensure all members of your team demonstrate this expected standard consistently. This includes attending a designated volume of CPD that focuses on creating a culture to support business performance. The behaviour and standards identified within the Academy should be demonstrated at all times including our shared vision and values, business etiquette and service standards.
Ensure that the PDR process operates effectively within your team and that mid and end year reviews are completed and submitted to the timescales.
Manage your team in line with all the policies and procedures and ensure that employees are aware of their obligations under these.
Behave according to the Employees’ Code of Conduct and ensure that employees in your team are aware of their obligations and responsibilities re. Conflicts of interest, gifts, hospitality and other matters covered by the Code.
Ensure that the Equality agenda is implemented effectively in your team and to carry out your duties as a [manager / supervisor] and employee in line with these.
To fulfil your health and safety management role as detailed in both Corporate and Group Health and Safety Policies, organisational statements and procedures to ensure a safe working environment for yourself, members of your team and others who may be affected by your team’s activities.
Any other duties of a similar nature related to this post that may be required from time-to-time.
Basic Food Hygiene Certificate
Intermediate or advanced food hygiene certificate.
City & Guilds 7061, NVQ Level 2 or equivalent in a relevant field.
Experience & Knowledge
Approximately 3 years’ experience within a catering function.
Approx. 2 years’ experience of supervisory management including performance development
Approx. 3 years’ experience of menu completion and costing, including relevant nutrition and health agendas.
Knowledge and experience of function catering
Experience of working with both specialist and fresh produce.
Knowledge of Health & Safety issues
Experience of dealing with complaints
Experience of interpreting legislation, policy or procedures to give recommendations and advice
A range of experience in two or more aspects of the industry.
Hotel or restaurant catering background
Skills
Ability to communicate both verbally and in writing to a range of audiences.
Ability to organise and prioritise own work with minimum supervision and to plan and allocate tasks to meet deadlines.
Ability to work successfully as part of a team
Ability to demonstrate a range of different cooking methods and techniques including function work.
Ability to apply accurate literacy and numeracy skills, to include spelling, punctuation, grammar, percentages and decimals.
Ability to be able to control stock
Ability to lead and motivate others.
IT literate, capable of using MS Word/Excel and office packages.
Ability to control costs and work within a predefined budget
Ability to anticipate and highlight issues that need to be taken into account.
Personal Attributes
Able to use own initiative
Able to remain calm under pressure
Able to work under pressure
Special Requirements
Ability to work flexible shifts including weekends and evenings
Ability to work additional hours as required
Satisfactory Enhanced Disclosure and Barring Service Check
Interested Please Apply
More Information
- Address DL1, Darlington, County Durham
