Chef
Venesky-Brown’s client, a public sector organisation in Perth, is currently looking to recruit a Chef for an initial 12 week contract on a rate of £14.52/hour PAYE – working 30 hours per week. This role will be based in Perth.
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/hazards to Head/Assistant Head Cooks, Supervisors, and Managers or direct with Estates Fault Line
– 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.
– Carry out the security of all equipment and materials used by staff at the end of shift
– Ensure and maintain compliance with the organisation’s Policies / Procedures.
– Checking, receipt, safe storage and allocation of supplies and consumables in the most economical way
– Liaise with all departments, agencies and the public to ensure smooth, efficient services and to promote a good service image.
– Ensure, through a hands on approach, good safety, fire and security practices by all people on site.
– Demonstrate courteous behaviour
Essential Skills:
– Knowledge of work procedures, practices and equipment for a catering service, including advanced food hygiene processes through experience or professional educational qualification to City and Guilds 706/1, SVQ/NVQ Level 3 standard.
– IT skills essential.
– Have the ability to work as part of a team or on own initiative
– Demonstrate effective supervisory skills
– Have the ability to follow and convey instructions
– Possess effective communication skills, including non-verbal communication skills
– Ability to respond constructively to unpredictable situations
– Be calm, focused and able to cope with work under pressure
– Have a working knowledge of all cleaning skills, procedures and equipment
– Have a working knowledge of all standard recipes
– Operate mechanical and electrical machinery safely and effectively
– Have a knowledge of Health & Safety Policies and work procedures
– Have a knowledge of COSHH, HACCP, Manual Handling Policies, Guidelines and Procedures
– To carry out and to supervise work effectively and safely
– Shall receive training in the following areas to enable them to carry out specified duties:
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/hazards to Head/Assistant Head Cooks, Supervisors, and Managers or direct with Estates Fault Line
– 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.
– Carry out the security of all equipment and materials used by staff at the end of shift
– Ensure and maintain compliance with the organisation’s Policies / Procedures.
– Checking, receipt, safe storage and allocation of supplies and consumables in the most economical way
– Liaise with all departments, agencies and the public to ensure smooth, efficient services and to promote a good service image.
– Ensure, through a hands on approach, good safety, fire and security practices by all people on site.
– Demonstrate courteous behaviour
Essential Skills:
– Knowledge of work procedures, practices and equipment for a catering service, including advanced food hygiene processes through experience or professional educational qualification to City and Guilds 706/1, SVQ/NVQ Level 3 standard.
– IT skills essential.
– Have the ability to work as part of a team or on own initiative
– Demonstrate effective supervisory skills
– Have the ability to follow and convey instructions
– Possess effective communication skills, including non-verbal communication skills
– Ability to respond constructively to unpredictable situations
– Be calm, focused and able to cope with work under pressure
– Have a working knowledge of all cleaning skills, procedures and equipment
– Have a working knowledge of all standard recipes
– Operate mechanical and electrical machinery safely and effectively
– Have a knowledge of Health & Safety Policies and work procedures
– Have a knowledge of COSHH, HACCP, Manual Handling Policies, Guidelines and Procedures
– To carry out and to supervise work effectively and safely
– Shall receive training in the following areas to enable them to carry out specified duties:
- Promoting Attendance at Work
- Performance Development Review
- REHIS Elementary Food Hygiene
- Have a knowledge of NHST Catering Department Procedures Document for the maintenance of high standards of Food Hygiene and Pest Control
- Interpretation and understanding of Menu cards and Menu system.
If you would like to hear more about this opportunity please get in touch.
