Description:
A Day In The Life Of a Head Chef
- Lead the culinary operation & provide support for the production team
- Arrange on and off duties for all staff, also ensure that your team has a great work/life balance, arrange rotas and manage cover for holidays
- Ensuring strict adherence to all EHO guidelines and systems and monitor sanitation practices
- Function work and planning, up to silver service level food
- You’ll be cooking and preparing food ready for breakfast, lunch and dinner service
- Completing daily paperwork to cover due diligence
- Assisting with deliveries and stock checks
- To share responsibility with the Chef manager/Catering manager for the checking, probing and signing of all food deliveries
- To monitor and record temperatures of fridges, freezers, hot cabinets and serveries
- Assisting in daily and weekly kitchen deep cleans
- Management of production and food levels to ensure minimal wastage
You’ll be set up for success if you have:
- Previous experience in a similar contract catering environment
- NVQ Level 2/3 or experience working in a busy kitchen environment
- IT skills, great technical communication, and Microsoft packages experience
- Good knowledge of food production methods, keeping up to date with new methods
- Extensive knowledge on Allergens and the impact/awareness needed
- Impeccable leadership skills
- To be thorough and pay attention to detail
- The ability to organise your time and workload
- A driving licence and access to own transport is desirable due to the location of the site