Assistant Chef (31 hours p/w - Term Time Only + 4 weeks)

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 college’s standard and the customer’s 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 fridge’s, 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.