Cook/ Chef

Department: Hospitality
Reports to: Hospitality General Manager
Hours of Work & Contract: Full time up to 35 hours per week over 4/5 days, to include weekends and Bank Holiday working.
Job Summary:
Joining the existing team that currently operate a successful Café, Play Area Café, Restaurant and several on-site satellite kiosks, you will work in the main kitchen and be responsible for helping to deliver a traditional British menu to a high standard, to include Breakfast, Brunch, Lunch and Afternoon Tea.
Essential Skills, Experience and Qualifications
• Have a minimum of 2 years experience as a Cook working within a large scale, high volume traditional restaurant operation.
• Be able to demonstrate strong cooking skills.
• Be comfortable working as part of an established team.
• Be \’hands on\’.
• Demonstrate strong organizational skills.
• Have a good food and seasonal ingredient knowledge.
• Have a strong working knowledge of cook-chill, batch, hot-holding, call-order and scratch cooking.
• Demonstrate confident menu development and recipe skills.
• Be able to produce traditional British fayre to the correct standard, portion size and with minimal wastage.
• Hold a current Level 2
Food Hygiene certificate and be prepared to work towards an Advanced Food Hygiene certificate.
• Have previous experience in supplier engagement and stock management.
• Have a good level of competency in Word, Excel and EPoS systems.
• Have a conscientious, flexible \’can do attitude\’.
• Good knowledge of current health and safety requirements.
• Excellent verbal and written communication skills.
Desirable Skills, Experience and Qualifications:
• Confidentiality, discretion, and an awareness of the Date Protection Act \’GDPR\’.
Main Duties & Responsibilities:
• Be part of the back of house team.
• Be passionate about delivering traditional British food to the highest standards.
• Integrate with the existing hospitality team and have a hands on approach to service.
• Support and maintain kitchen Standard Operating Procedures and menu recipe specifications.
• Deliver the highest standards consistently while maintaining a friendly approach.
• Maintain a 5* level of food hygiene and health and safety.
• Work within agreed budgetary guidelines.
• Support menu development and deliver savings where possible without impacting on standards.
• Support the highest possible standards of service, quality, and product knowledge.
• Attend daily and periodic team briefings as may be required.
• Ensure compliance with all statutory regulations.
• Ensure that all data collected is done so within the GDPR framework.
• Maintain excellent communication and relationships between restaurant, kitchen, administrative teams, and other departments within Hollybush Garden Centre.
• Order stock within agreed budgetary guidelines to deliver minimal wastage.
• Ensure that the kitchen is maintained to the highest standard possible to include ongoing housekeeping and planned maintenance.
• Attend any development courses as may be deemed appropriate.
• Assist Hollybush Garden Centre in achieving national recognition, including trade awards.
• Attend local trade events.
• Support other departments within Hollybush Garden Centre as may be required.
• Ensuring teamwork is at the heart of all decisions.
Other Duties & responsibilities:
• Any other duties that may be deemed necessary, including deputising for senior members of the team.
Measures Of Performance
Specific targets will be given against the following areas:
• Maintain the highest 5* star level of food hygiene, health and safety.
• Have an excellent working relationship with other departments within Hollybush Garden Centre.
• Maintains all hospitality areas to the highest standards possible, both visually and operationally.