Our client is looking for a Chef for their busy garden centre.

Job Summary:

• Prepares and produces food and dish’s to the Head Chef’s specifications.
• To comply fully with Statutory and Company Regulations concerning the hygiene, health and safety of staff, food and equipment.
• Key Responsibilities and Accountabilities
• Assists the Head Chef to plans menu to achieve and maintain the budgeted food cost / gross profit.
• Ensures that all equipment and fittings are cleaned and maintain in a safe and proper manner and record on the cleaning schedule.
• Keeps work stations, surrounding work surfaces and floor, clean, tidy and organized at all times.
• Adheres to the company’s Purchasing Policy. Ensures supplies are properly issued, used and accounted for.
• Carries out stock takes and food rotation procedures under the supervision of the Head Chef.
• Controls portion size and monitors wastage as directed by the Head Chef.
• Inspects dishes for quality, temperature and attractiveness before serving.
• Maintains records relating to food production activities and supplies information as required by the Restaurant Manager and Head Chef.
• Prepares and participates in special functions, which may be outside normal working hours.
• Have a hands-on approach for all Kitchen staff and to get involved in many aspects i.e. cleaning duties etc
• Report any issues with food quality and freshness to the Head Chef / Restaurant Manager
• Follow the Stock Labelling and Rotation System to ensure the products are identifiable and used in the correct order
• Help to establish the Kitchen area as a positive work environment for all

Where required:

• Deputises for the Head Chef
• Responsible for overseeing all operational aspects of the Kitchen and staff in the absence of the Head Chef
• Responsible for ensuring all kitchen staff are preparing and presenting quality food and all final products leaving the kitchen are at the Company Standard
• Completes opening and closing procedures for the Kitchen
• Direct staff as required to ensure all operational tasks are completed safely and efficiently
• Ensure daily administration records are complete, accurate and passed to the Head Chef on his return
• Ensure all kitchen staff comply fully with Statutory and Company Regulations concerning the hygiene, health and safety of staff, food and equipment.
• Deal with staff issues that may arise on a day-to-day basis in the kitchen and to communicate these to the HC on their return
• Ensure that all ongoing training for all kitchen staff is implemented accordingly
• Ensure staff are filling their specific job requirements, delegating or directing where necessary

Please call 01780 480530 and speak to Dianne Saunders or apply with your CV, quoting reference #6902 to info@morepeople.co.uk