Chef

A temporary vacancy-has arisen for a-CHEF-in YO1 area.

Requirements:

• Effective and efficient food production in line with recipe sheets

  Full knowledge of all menu items served

  Management of production to ensure minimal wastage

  Maintenance of food levels throughout all service periods

  Maintenance of food quality and brand standards

  Ensuring the maintenance of high hygiene and health and safety standards in line with Aramark requirements and identify any anomalies and incidents

  Capturing and recording all volumes consumed and overproduction

  Assisting in the compilation of all shift opening and closing checklists

  Discussing ideas or improvements with line manager

  Act as a trainer/ coach for new team members to learn procedures and standards for all kitchen tasks.

  Undertake relevant training as required

  In addition to the above, Chefs may occasionally be required to undertake ad hoc back of house and front of house duties in line with business requirements.

Must have:

• DBS certificate-
• Food and Hygiene Certificate Level 2