Commis Chef

Full time - 37.5 hours per week (includes evenings and weekends)

Salary: £25,742

Reporting to the Head Chef, but working as part of a wider team, you will be responsible for all aspects of the college's food preparation business. This will include helping the Head Chef or Sous Chef in delivering the right amount and quality of food for the business and always following food safety regulations. Your main objective will be to help ensure that the highest possible standard of food preparation and presentation are provided by the College Catering Team to students, staff, visitors and commercial conference business within given costs and budget parameters. You will have an intermediate level of skills, personal professional competence, and organisation. You will be as creative as you can be, take initiative when appropriate and participate fully in the smooth running of the College.

Responsibilities

• Work with the Head Chef and other chefs and the Catering Assistants, to provide consistently high-quality food and service in the Dining Hall and all other food service outlets and at all internal functions and for all College conference activities.
• Participate in staff induction, training, and development activities, and maintain appropriate records.
• Undertake regular Health and Safety checks of equipment, premises, and working practices, and ensure that necessary remedial action is taken as appropriate; retain relevant Environmental Health documentation.
• In conjunction with other team members maintain, purchase, store, and quality-check all food products for the Catering Team; check invoices against delivery notes; ensure the secure and correct storage of all consumables; and ensure appropriate stock rotation.
• Be familiar with, and work in accordance with, all College policies and procedures.
• Participate in training designed to minimise occupational risks. This may include manual handling training and other training.
• Undertake or participate in any other duties or tasks as reasonably directed or requested by your managers.
• During busy periods (e.g. College Functions and conferences), you may be asked to alter your shifts or to assist other department activities. As much notice as possible will be provided to you on such occasions.
• Follow recipes and instructions from Head Chef or Sous Chef to deliver menus for students, staff and conferences and events within the college.
• Support Head Chef or Sous Chef in development of catering services.
• Carefully ensure quality, nutritional balance diet for residential students.
• Follow the shift rota pattern as business requires.
• Observe, follow all legislative Health and Hygiene practices and policy.
• Accurately record and follow HACCPs information, to manage and critical control points log.
• Follow and adapt to new methods, dishes and appliances instructed by the Head Chef or Sous Chef.
• Work efficiently with the Catering Staff.
• Assist with clearing, washing, and storing crockery, cutlery and equipment required during and by the end of each shift.
• Ensure cleaning schedules are completed appropriately.
• Any other task as directed by the Hospitality Manager, which are consistent with the aims of this post.

Other matters

• You will have a flexible approach to working hours and be prepared to work evenings and weekends. You will work 5 / 7 shifts per week.
• You will familiarise yourself with and always comply with regulations, policies and procedures of the College including Health and Safety and Fire regulations.
• You will always act in the best interests of the College.
• You will act within any standing orders or financial limitations imposed by the Hospitality Manager.