Chef

• Responsible for the day-to-day running of the kitchen
• Maintaining good food storage procedures and stock rotation according to established procedures
• Preparing, planning and cooking meals to a consistently high standard, taking account of any special requests or dietary requirements within the unit
• Serving Residents, Staff and Visitors with food and beverage in a professional and courteous services manner
• Preparing and producing foods for events
• Participating in food costings through effective cost control procedures
• Adhering to the ‘Safer Food Better Business’ standards and record keeping
• Adhering to Food Hygiene Regulations and other safety procedures at all times
• Taking full shift responsibility for the catering operation
• Help to create new menus ensuring meals are of a high quality
• Correctly filing of all paperwork in relation to the Hazard Analysis and Critical Control Point system (HACCP) i.e. Fridge temperatures, food temperature logs and cleaning schedules

• To be 18 years or older
• GCSE or equivalent English
• City & Guilds 706/1 and 2 (or equivalent) Basic Food Preparation Cooking
• Basic Food Hygiene (essential)
• Intermediate Food hygiene (desirable)
• Previous experience in a similar environment
• Menu planning, costing, ordering, stock control and budget experience

Intermediate Food hygiene

• The equivalent of 5.6 weeks annual leave, inclusive of Bank Holidays
• Free parking
• Wellbeing support and activities to help you maintain a great work-life balance
• Career development and training to help you achieve your career goals
• Pension contribution to secure your future (Optional)
• Retail discounts
• Special offers