Chef.

Job Title: Chef

Responsible to: TBA

Location: based on requirements

Department: Catering

Hours/days: Full Time- Monday-Friday- 40 hours per week (hours as required to meet the needs of the business)

Main Accountabilities & Responsibilities:

• Contribute to the development and maintenance of a positive culture that embeds the Unit’s values, and ensures that students and staff feel valued, safe and supported.
• Presenting a positive, “can do” attitude working as part of a team and taking personal responsibility for own actions.
• Committed to a culture of continuous improvement and ensuring that own contribution to the role and the Team is of the highest standard.
• Represent Radish positively and effectively in dealings with external parties
• Take responsibility for own continuing professional development as agreed in the appraisal process.
• Responsible for taking all appropriate measures to safeguard young people and promote their welfare.
• Deputise for The Catering Manager as and when required.
• Responsible for the preparation, cooking and presentation of foods to a high specification, taking into consideration any customers with dietary requirements. Maintaining high levels of hygiene and cleanliness by working within Health & Safety & Food legislation guidelines.
• To ensure that methods of food preparation, food production and presentation comply to company standards.
• Completion of Catering Contractor’s daily food and equipment records.
• To ensure sufficient food supplies throughout the service period. In the absence of the Catering Manager place any food orders.
• To ensure all catering staff follows the food labelling procedure.
• Control and accurately report food production and wastage.
• Supervise at meal times and if required serve on the food counter. Performing customer care to the highest standard.
• Supervise & delegate staff duties as required by the shift.
• Coach & encourage staff that are given different tasks to complete, where applicable guide students that are completing work experience within the department.
• Take delivery of food stock, ensuring that goods meet company standard, assist in maintaining and accurate recording of stock levels and stock rotation.
• Assist with the provision of hospitality.
• Ensure that equipment is used appropriately and report all defects to the Catering Manager.
• To ensure the kitchen & dining rooms are clean & tidy and that the cleaning schedule is followed and completed correctly.
• Maintain high levels of personal hygiene and Jewellery policy & monitor that other members of the team follow suit.
• Comply with college policies and procedures.
• Attend all relevant training sessions as required.
• Carry out any other reasonable duties requested by line manager.

Person Specification:

You will demonstrate, amongst other things, your ability in the following:

Qualifications:

• City and Guilds 706/1 and 2 or NVQ equivalent
• Minimum Level 2 Food Hygiene Certificate

Skills & Abilities:

• An effective communicator with robust interpersonal communication skills at all levels.
• Able to plan and prioritise workload to ensure objectives are achieved within given timeframe.
• Able to identify problems and make decisions, taking appropriate action to resolve.
• Able to attain an accurate and consistent standard of service and customer satisfaction.
• Able to work on own initiative and positively as a team member.
• Computer literate with the ability to effectively use Microsoft Office packages.

Person specification:

• Communicates well both in writing and verbally.
• Work alone and as part of a small or large team.
• Flexible approach to work.
• Appreciates that projects need to be completed.
• Methodical approach with an ability to work under pressure.
• Uses judgement to know when to ask for help and guidance.
• Uses own initiative and can work independently.
• Takes responsibility for own work.
• Proficient use of all Microsoft programmes.
• Excellent Organisational skills.
• Pays attention to detail.
• Understands and implements processes.
• Good level of numeracy.
• Excellent levels of grammar.
• Makes good use of the opportunities to develop within the role.
• Builds appropriate professional, friendly and accessible relationships with employees and line managers.
• Resilient and able to work in an organisation that is undergoing change due to development and growth.
• Can “keep up” and excel within a fast-paced environment.
• Demonstrates initiative and influences change.
• Demonstrates an “investigative” and “can do” approach and attitude to all tasks.
• A Team player.
• Excellent presentation skills.
• Effective and efficient Time management of self and duties.

Other Requirements:

• Full DBS Clearance.
• Previous Catering Experience.