Cook / School Chef

CT2 9DT, Blean
15 Nov 2017
14 Jan 2018
Contract Type
Sunday job

Job Description & Personal Specification

Responsible To: The Head Chef
Salary:  £22,300.00 per annum Full-time equivalent (£18,052.00 for 38 weeks)
Hours: Full-time – 40 hours per week, Monday to Sunday, 5 days out of 7 weeks per year

Core Objectives for the Role:
To support the Head Chef in delivering a first class, fresh nutritious food offer and service to all customers of the junior school catering department
To support the Head Chef in leading the production and service team on a day-to-day basis
To support the development of all food production skills of the kitchen staff
Key Responsibilities and Duties:
Service Quality
Menu planning - Incorporating and ensuring that the nutritional standards required by the school are implemented to the highest level.
Food preparation, cooking and the provision of special dietary meals where appropriate with the provision of meals to transport if required
Cooking skills for children from the age of six to eleven years old with seasonal menus
Operating within preset budgets, implementing portion control, purchasing and stock control
To keep abreast of industry best practice and trends
To maintain high standards of personal hygiene and personal appearance in accordance with the company policy
To directly supervise the delivery of all services , Internal and any external requirements in the absence of the Head Chef

To place orders only with approved suppliers and monitor their product quality and food safety controls
To minimise resource wastage, including food, disposables and energy, and keep production records to support this objective
Community Liaison
To respond constructively to feedback from colleagues and management
Health & Safety
To monitor and maintain food safety, hygiene systems and general risk controls, ensuring compliance with current and future legislation
To ensure that customer food allergies and intolerances are catered for and that food contamination risks in production and service are minimised or eliminated where possible through effective policies and staff training
To supervise ongoing, daily and periodic cleaning activities
To ensure that the Schools  Health and Safety policy is implemented
To maintain the safe operation of the working environment including equipment, fixtures and fittings, in conjunction with the College’s maintenance staff
To carry out any other tasks reasonably requested by the Head Chef
To report at regular intervals to team and management with clarity
Personal Attributes
A well-presented appearance
Effective communication skills  - Demonstrable effective management and delegation experience
A good knowledge of nutrition and allergens essential.
A creative passion for good food and excellence in food delivery
A desire to pass on knowledge and skills to develop the team, whilst ensuring that development of personal knowledge and skills are not neglected
NVQ/BTEC qualified (City & Guilds NVQ 7083 Level 2 or equivalent) and considerable trade and food production management experience in a high end bespoke environment.
Food production management experience within the independent schools sector
High level of spoken and written English
Level 2 Food Hygiene Certificate
Willingness to training opportunities within the School

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