Job Description

To support the Chef Manager/Catering Manager with the leadership and management of the entire kitchen brigade. Their focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite.

Monday - Friday.

Job Responsibilities

The Cook/ Chef is required to be flexible according to business requirements. The focus of the job may vary, however, it is encouraged that activities will typically include the following:

• Reporting to the Chef manager, work as part of a team
• Production of food for evening shift service
• Full knowledge of all menu items served
• Maintain high food hygiene and health and safety standards per Aramark requirements/
• ensure all shift opening and closing checklists are completed
• Learn procedures and standards for all kitchen tasks
• Undertake relevant training as required

Qualifications

• Previous experience in a Food Production role within catering or retail
• Good level of spoken English
• Works well under supervision with the ability to take direction
• Self-motivated, adaptable / flexible and a good communicator
• Provide outstanding customer service
• Able to prioritise workload and delegate
• Work optimally without supervision
• Quality focused
• Effective team worker
• Ownership and accountability
• Understand basic catering finances – Costing, Production, Yields, Wastage etc.
• Input collated information into Food Production Management System
• Ability to maintain a variety of operating and general records.