• Description:

Effective and efficient food production in line with recipe sheets

Full knowledge of all menu items served

Management of production to ensure minimal wastage

Maintenance of food levels throughout all service periods

Maintenance of food quality and brand standards

Ensuring the maintenance of high hygiene and health and safety standards in line with the clients requirements and identify any anomalies and incidents

Capturing and recording all volumes consumed and overproduction

Assisting in the compilation of all shift opening and closing checklists

Discussing ideas or improvements with line manager

Act as a trainer/ coach for new team members to learn procedures and standards for all kitchen tasks.

Undertake relevant training as required

In addition to the above, Chefs may occasionally be required to undertake ad hoc back of house and front of house duties in line with business requirements.

• Skills / qualifications:NVQ Level 2 Culinary or equivalent, Food hygiene certificate - Level 2
• Tools:-
• Additional H&S:-
• Working days:Mon, Tue, Wed, Thu, Fri, Sat, Sun
• Working hours:

12:00 - 22:00 10.00hrs