Role: Army Reserve Light Cavalry unit. Chef Production: Reporting to the Senior Caterer on site, production Chef work with developed standardised recipes and menus, producing food, often in high volumes and are responsible for the production of high food quality and service with responsibility.
Duties:
- Maintain excellent standards of personal, food and kitchen hygiene.
- Ensure compliance to procedures, menu specifications and recipes.
- Produce food meeting portion controls, and budgetary constraints.
- Adapting and producing dishes to meet special dietary, religious and allergenic requirements.
- Follow, complete and maintain production schedules, legislative and quality standard documentation.
- Use specialist kitchen equipment, in a wide variety of locations from field to on-board ships.
- Communicate internally and externally with customers and colleagues.
- Commit to personnel development activities.
- Discharge additional responsibilities as directed by CoC.
