Assistant Chef (31 hours p/w - Term Time Only + 4 weeks)
Posted 5 days ago
- Manchester, Greater Manchester
- Any
- External
- Expires In 3 months
Description We are currently recruiting for the position of assistant chef in our fast-paced bistro. We are looking for a hardworking and energetic individual to join our friendly team. As the assistant chef, you will be a vital part of the food operation, keeping our kitchen running smoothly, assisting the head chef with food preparation, cooking and cleaning. Key Responsibilities To ensure that organisational, client and statutory policies and regulations regarding Hygiene, Health and Safety, COSHH, Fire, Security, Alarms, Energy Conservation, Recycling, Food Safety and HACCP are always complied with.
To lead by example by always upholding professional standards.
Supervising of students on work experience placements to ensure excellent customer service is provided while minimising waste and maximising profit.
To work with the Team leader to ensure accurate stock ordering, storage and dating in accordance with food safety regulations, to ensure that supplies are properly used and accounted for.
To be proactive in compliance with allergens and labelling.
To always report for duty at the correct time, clean, tidy, and wearing a correctly maintained uniform as per the college standard.
To wear Personal Protective Equipment (PPE), as required, when carrying out specific duties in accordance with the college Health and Safety policy.
To prepare and present all meals and services to the colleges standard and the customers satisfaction.
To allocate student duties on a rota basis to develop skills in all aspects of the kitchen and to supervise them in cooking of dishes, giving technical advice and guidance, when necessary.
To work within cost and production constraints as required in accordance with departmental requirements.
To ensure the correct storage and labelling of food in accordance with Health and Safety Standards.
Ensuring all serving staff are informed and are complying with the menus and portion sizes, as required.
Ensure that temperature checks are recorded for each meal and documented during service considering all hot meals to be above 76 Celsius in compliance with safer food better business.
Maintain effective teamwork across all areas of the department.
Completing weekly stock take of all food items in the fridges, freezers and the stores within the Bistro and liaise with team leader regarding weekly orders.
Assisting with storage and stock rotation of all products.
To ensure that areas under your control are kept clean and tidy, as required by food hygiene standards.
To assist in other catering areas (Front of House, Hospitality, Catering) as and when requested.
To co-ordinate and be actively involved with foodservice and the care of customers.
To report any complaint, compliment or incident of accident, near miss, fire, theft, loss, damage or other irregularity to the Catering manager.
To promote a friendly, helpful and professional service and co-ordinate and respond positively to student feedback, always delivering excellent customer service.
To attend all mandatory meetings and training courses, as required, for the betterment of the operation and personal development.
Ensure continuous development and improvement of professional knowledge.
Any other duties, of a similar level of responsibility, as may be required.
Skills, Knowledge and Expertise Qualifications Essential Criteria Level 2 food hygiene. Level 2 Allergen awareness.
Desirable Criteria Level 2 catering qualification. How Identified : Application
Experience Essential Criteria Minimum 3 years experience within a catering environment. Experience of working within a learning environment.
Specialist Knowledge Essential Criteria Demonstrate sound knowledge of Health and Safety legislation and procedures. Relevant industry specific knowledge. How Identified : Application/Interview
IT Skills Essential Criteria Intermediate Level Microsoft office IT applications. Willing to undertake training appropriate to role.
TPBN1_UKTJ
To lead by example by always upholding professional standards.
Supervising of students on work experience placements to ensure excellent customer service is provided while minimising waste and maximising profit.
To work with the Team leader to ensure accurate stock ordering, storage and dating in accordance with food safety regulations, to ensure that supplies are properly used and accounted for.
To be proactive in compliance with allergens and labelling.
To always report for duty at the correct time, clean, tidy, and wearing a correctly maintained uniform as per the college standard.
To wear Personal Protective Equipment (PPE), as required, when carrying out specific duties in accordance with the college Health and Safety policy.
To prepare and present all meals and services to the colleges standard and the customers satisfaction.
To allocate student duties on a rota basis to develop skills in all aspects of the kitchen and to supervise them in cooking of dishes, giving technical advice and guidance, when necessary.
To work within cost and production constraints as required in accordance with departmental requirements.
To ensure the correct storage and labelling of food in accordance with Health and Safety Standards.
Ensuring all serving staff are informed and are complying with the menus and portion sizes, as required.
Ensure that temperature checks are recorded for each meal and documented during service considering all hot meals to be above 76 Celsius in compliance with safer food better business.
Maintain effective teamwork across all areas of the department.
Completing weekly stock take of all food items in the fridges, freezers and the stores within the Bistro and liaise with team leader regarding weekly orders.
Assisting with storage and stock rotation of all products.
To ensure that areas under your control are kept clean and tidy, as required by food hygiene standards.
To assist in other catering areas (Front of House, Hospitality, Catering) as and when requested.
To co-ordinate and be actively involved with foodservice and the care of customers.
To report any complaint, compliment or incident of accident, near miss, fire, theft, loss, damage or other irregularity to the Catering manager.
To promote a friendly, helpful and professional service and co-ordinate and respond positively to student feedback, always delivering excellent customer service.
To attend all mandatory meetings and training courses, as required, for the betterment of the operation and personal development.
Ensure continuous development and improvement of professional knowledge.
Any other duties, of a similar level of responsibility, as may be required.
Skills, Knowledge and Expertise Qualifications Essential Criteria Level 2 food hygiene. Level 2 Allergen awareness.
Desirable Criteria Level 2 catering qualification. How Identified : Application
Experience Essential Criteria Minimum 3 years experience within a catering environment. Experience of working within a learning environment.
Specialist Knowledge Essential Criteria Demonstrate sound knowledge of Health and Safety legislation and procedures. Relevant industry specific knowledge. How Identified : Application/Interview
IT Skills Essential Criteria Intermediate Level Microsoft office IT applications. Willing to undertake training appropriate to role.
TPBN1_UKTJ