Chef

• Supporting the Head Chef 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 service users, staff and visitors with food and beverage in a professional and courteous services manner
• Preparing and producing foods for conferences and banquets
• Participating in food costings through effective cost control procedures
• Adhering to the ‘Safer Food Better Business’ standards and record keeping
• Adhering strictly to Food Hygiene Regulations and other safety procedures at all times
• Taking full shift responsibility for the catering operation
• Assisting the Head Chef by researching and creating new menus ensuring meals are of a high quality and compliment healthy eating guidelines
• Correctly filling 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
• Previous experience in delivering a service on mass
• Menu planning, costing, ordering, stock control and budget experience

Intermediate Food hygiene

• The equivalent of 33 days annual leave (including bank holidays) – plus your birthday off and the option to buy additional annual leave
• Career development and training
• Access to our Rewards & Benefits platform Ely-Vate
• Wellbeing support and activities
• Access to Blue Light Card
• Life Assurance
• Stream – instant access to earned wages
• 24/7 GP service and second medical opinion
• Enhanced Maternity Package
• Pension contribution
• Free/subsidised meals and onsite/local free parking