Working pattern: Monday to Sunday shifts

***Evenings and weekends required***

Main Duties and Responsibilities

• Responsible for the consistent high-quality of food production.
• Showing enthusiasm into menus and bringing forward ideas.
• To be prepared to undergo any training deemed necessary for their role.
• Manage and control Waste according to building regulations.
• Ensuring that all stock levels are being maintained and stock rotation is in place.
• Prepare and handle all food items in a timely and sanitary manner while adhering to Health and Safety Guidelines.
• To ensure that methods of food preparation, production and presentation comply with standards and Client specification
• Design and roll out a recipe data base for your core items and menus
•  Review and update the current hospitality menus and offer 
• To ensure all new staff are inducted into the Canteen and kitchen procedures

Requirements:

• 3 + years’ experience catering/chef experience.
• Recognised Professional Culinary Qualification
• Highly competent in food safety and HACCP.
• Excellent people management and communication skills
• Must be self-motivated and able to motivate others
• Kitchen Health & Safety Procedures and all Legislative Requirements

Ref:15709