Chef
Venesky-Brown’s client, a public sector organisation in Tayside, is currently looking to recruit a Chef for a 3 month contract on a rate of £13.05/hour PAYE. This role will be based onsite. The working hours are 37.5 a week, working 10am-6pm, on a rota.
Responsibilities:
– Ensure that agreed standards of food hygiene, service and cleanliness are met and maintained in all areas through stringent monitoring and recording.
– Maintain accurate and appropriate records in line with organisational and departmental requirements
– Report and record equipment faults or hazards to Head / Asst Head Cooks, Managers, Estates Dept.
– Assist in the induction, on the job and refresher training of cooks to use appropriate methods and systems on a daily basis.
– Preparation, cooking and service of a wide range of dishes.
– Ensuring standard recipes are followed to meet the food, fluid and nutritional guidelines.
– Monitor food being served for quality, quantity and presentation and that it meets orders / requests.
– Ensure safety requirements are met by the appropriate use of materials and protective clothing to efficiently and safely complete their duties.
– Checking, receipting, safe storage and allocation of supplies and consumables in the most economical way.
– Work together with Department in Performance and Development Reviews.
– Undertake regular training, as and when required, including yearly food safety refresher training, infection control refresher, manual handling refresher and fire safety lectures, new cleaning methods/procedures and any other training required.
– Undertake personal development and/or refresher training as necessary to maintain up-to-date skills knowledge base.
– Maintain through example, high standards of personal and general food hygiene and cleanliness within the kitchen and associated areas.
– Liaise with all departments, agencies and the public to ensure smooth, efficient services and to promote a good service image.
– Maintain confidentiality.
– Demonstrate courteous behaviour.
Essential Skills:
– Knowledge of a Food Safety & Hygiene Management.
– Knowledge of COSHH, HACCP & Manual Handling.
– Health & Safety Management.
– Working within budgets.
– 3 years’ experience cooking
– 7061/2, SVQ Level 3 or equivalent.
– Elementary Food Hygiene
– Ability to follow instruction & work within departmental procedures/guidelines.
– Use of a various types of catering equipment.
– Good communication skills.
– Good organisational skills.
– Flexibility in working patterns.
Desirable Skills:
– Previous experience large scale catering.
– IT skills
– Good interpersonal skill.
– Positive approach to learning.
– Able to work under pressure to deadlines
If you would like to hear more about this opportunity please get in touch.
Responsibilities:
– Ensure that agreed standards of food hygiene, service and cleanliness are met and maintained in all areas through stringent monitoring and recording.
– Maintain accurate and appropriate records in line with organisational and departmental requirements
– Report and record equipment faults or hazards to Head / Asst Head Cooks, Managers, Estates Dept.
– Assist in the induction, on the job and refresher training of cooks to use appropriate methods and systems on a daily basis.
– Preparation, cooking and service of a wide range of dishes.
– Ensuring standard recipes are followed to meet the food, fluid and nutritional guidelines.
– Monitor food being served for quality, quantity and presentation and that it meets orders / requests.
– Ensure safety requirements are met by the appropriate use of materials and protective clothing to efficiently and safely complete their duties.
– Checking, receipting, safe storage and allocation of supplies and consumables in the most economical way.
– Work together with Department in Performance and Development Reviews.
– Undertake regular training, as and when required, including yearly food safety refresher training, infection control refresher, manual handling refresher and fire safety lectures, new cleaning methods/procedures and any other training required.
– Undertake personal development and/or refresher training as necessary to maintain up-to-date skills knowledge base.
– Maintain through example, high standards of personal and general food hygiene and cleanliness within the kitchen and associated areas.
– Liaise with all departments, agencies and the public to ensure smooth, efficient services and to promote a good service image.
– Maintain confidentiality.
– Demonstrate courteous behaviour.
Essential Skills:
– Knowledge of a Food Safety & Hygiene Management.
– Knowledge of COSHH, HACCP & Manual Handling.
– Health & Safety Management.
– Working within budgets.
– 3 years’ experience cooking
– 7061/2, SVQ Level 3 or equivalent.
– Elementary Food Hygiene
– Ability to follow instruction & work within departmental procedures/guidelines.
– Use of a various types of catering equipment.
– Good communication skills.
– Good organisational skills.
– Flexibility in working patterns.
Desirable Skills:
– Previous experience large scale catering.
– IT skills
– Good interpersonal skill.
– Positive approach to learning.
– Able to work under pressure to deadlines
If you would like to hear more about this opportunity please get in touch.
