Chef

Job Title:  Chef

Salary: £20,000 pa

Staff Management Responsibility: To lead the kitchen team in producing quality food.

Overall Job Objective:

·         To work alongside the kitchen team developing high quality standards of food production.

·         Help maintain a high standard of food safety and hygiene within the kitchen areas.

·         To develop the menus for the Ideas Café, banqueting and corporate functions.

Key Tasks:  

·         Menu planning and budget pricing for all events including party nights, functions, banquets, private and corporate events.

·         Responsible for sourcing and purchasing the appropriate level of stock as determined by the level of business in place, avoid over ordering and reduce unnecessary wastage.

·         Ensure good working relationships between the kitchen team and Pavilion team.

·         Establish a strong menu offer in the Ideas Café and maintain a good level of quality and consistency in this area.

·         Attend weekly event briefing sessions as part of the Pavilion team to ensure all of the client’s requirements are understood.

·         Liaise with the Banqueting and Deputy Banqueting Managers to produce an efficient and high quality food service to both public and private customers whenever required.

·         To complete kitchen rotas as appropriate in line with the requirements of the business.

·         To implement and monitor standards of procedure for the day to day management of the kitchen.

Food Safety

·         As instructed by the Catering Manager ensure that all food safety policies and procedures are strictly followed.

·         To work with the Catering Manager and Banqueting Manager to ensure training has been carried out for all relevant staff in accordance with Company procedures to ensure compliance with all appropriate legislation (COSHH) and maintain all associated records.

·         To aide in the training or ensure training has been carried out for all relevant staff in accordance with Company procedures to ensure compliance with all appropriate legislation (HACCP) and maintain all associated records.

·         Maintain high standards of customer service and product at all times, in accordance with Company policy.

·          

Hours of Duty:

The minimum hours are 40 per week, spread over 5 days out of 7, because of the nature of the post a clearly defined schedule of hours cannot be given and it is expected that the post holder’s hours will be agreed with the Banqueting Manager.

It is a requirement of the post to work Bank and Statutory holidays.

This is a “hands on” operational role. Late night and /or weekend working will be the norm.

Special Requirements:

·         Formal qualifications such as NVQ 2 0r 3 Diploma in Professional Cookery or City and Guilds 706/1 or 706/2 in Food Preparation and Cooking.

·         Food Safety Qualification Level 3.

·         Capable of producing up to 700 covers (banquets and functions).

·         Must be highly motivated.

·         Ability to work unsupervised to a tight schedule.

·         Small scale restaurant skills are essential.

·         Banqueting experience and large scale catering experience is desirable, but not essential.

·         Due to the nature of our Park, an Enhanced Disclosure and Barrel Service check (DBS check, formally CRB check) may be required.