Chef

Job Title: Chef. Reporting to: Head Chef. Overall Objectives: To assist the Head Chef in the kitchen operation and ensure the company’s reputation for food quality is maintained at all times. Specific responsibilities include planning, preparing and cooking menu items, assisting with menu development, stock taking, running the section, preparing desserts and packed meal offerings, ensuring customer service, supporting team members, instructing Commis Chefs, managing food orders and costs, and adhering to Food Safety, Hygiene, and Health & Safety policies. General shift patterns 7.00-3.30 / 11.00 - 7.30, 5 out of 7 days, 40 working weeks per year.

Responsibilities

Plan, prepare and cook menu items as directed by the Sous / Head Chef; Assist in the development and planning of menus, including future food trends; Assist with stock taking when required; Carry out the smooth and efficient running of your section as appropriate; Carry out preparation and cooking of desserts; Prepare Match tea, deli and packed meal offerings as required; Ensure customers are given a prompt and efficient service and expectations are consistently exceeded; Be customer focused at all times and approachable; Be a team player and assist other team members when necessary; Demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef; Compile all food orders for sections under supervision, ensuring food standards and cost are agreed with the Head Chef; Ensure stock, deliveries and wastage are checked and recorded in line with company and food standards; Gain an understanding of food costing, sales mix and menu planning; Adhere to the company’s Food Safety, Hygiene, and Health & Safety policies and procedures; Follow the company cleaning schedules; Ensure food storage areas are maintained in accordance with the company’s Food Safety, Hygiene, and Health & Safety policies and procedures; Contribute to own development with the guidance of the Sous / Head Chef and attend training courses as identified; Show commitment to company values; Act as a positive ambassador for the business; Attend to reasonable requests made by the client or Holroyd Howe Management; Attend training sessions when required; Ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work

Requirements

Enhanced DBS disclosure including Barred List check; Satisfactory professional references

Nice to have

Chef: 2 years (preferred)

Benefits

Additional leave; Company pension; Discounted or free food; Employee discount; Flexible schedule; On-site parking; Sick pay; Health & wellbeing programme; Free meals whilst at work; Career development opportunities; HIT Apprenticeships for all experience levels; Reward & recognition schemes; People awards to celebrate our employees; Work/life balance; Employee Benefits Platform; Employee Assistance Program; Recommend a friend scheme; Company sick pay scheme; Prestigious working environments; Team events scheduled throughout the year; Term term contract; Pension scheme; Competitive salary