Chef
Venesky-Brown’s client, a public sector organisation in Glasgow, is currently looking to recruit 3 x Chef de Parties for contracts until 31st November on rates of £14.34/hour (PAYE).
Responsibilities
– Working as part of the kitchen team, prepare, cook and present food to a consistently high standard, ready for service on a daily basis, ensuring consistency of presentation, production amounts and portion control as per standardised menus.
– Assist the Jnr Sous and Sous Chefs with kitchen operations across cafés, campus delivered catering and hospitality events. Supporting the induction and craft training of junior staff (commis chefs, kitchen porters and kitchen assistants) when required.
– As per the departmental Food Hygiene/HACCP System & Health & safety Procedures, ensure full compliance throughout all food handling and storage with accurate recording of critical temperature controls, thawing and chilling times, as well as completion of cleaning procedures as per cleaning policies and checklists.
– Assist in the ordering and rotation of food stocks to ensure kitchen has adequate stock to meet projected business levels. Assist with monthly stock taking when required.
– Support the Sous chef with the implementation of the food and packaging recycling policy, and ensure the removal of all food and packaging waste from kitchens in a hygienic and safe manner.
– Attend daily business meetings to ensure hospitality bookings are produced accurately and in line with departmental agreed standards.
– Communicate with catering management, catering colleagues, staff and external suppliers as required to ensure a smooth and effective delivery of services to customers.
– Provide hands on supervisory support to other staff working within the kitchen as required e.g. Commis chefs, Agency Chefs, Kitchen Porters or Catering Assistants, in respect to instruction in portion control and presentation or instruction on the correct use of specialist technical equipment e.g. combi ovens, slicing machines, cleaning machines
– Work flexibly with regard to location and hours of work to meet business requirements. Undertake the above duties working on a rotational basis and any additional duties as requested by management
Essential Skills:
– Food Safety Certification, minimum elementary
– Significant experience in busy kitchens
– Previous experience in a commis chef or chef de partie role
– Great cooking skills
– Up to date with current food trends
– Demonstrable experience of applying flair and innovation to create an overall customer experience
– A grasp of profit margins
– Ability to work in a fast paced environment
– Ability to cope under pressure, in a calm and efficient manner to set deadlines
– Confident to manage the commis chefs working with you and to give them clear instructions
– Good interpersonal skills with both kitchen, front-of-house staff and management
Desirable Skills:
– City & Guilds diplomas in Professional Cookery plus previous 1-2 years experience in a similar role.
– BTEC HND in professional cookery
– NVQ/SVQ qualification
– Awareness of COSHH
If you would like to hear more about these opportunities please get in touch.
Responsibilities
– Working as part of the kitchen team, prepare, cook and present food to a consistently high standard, ready for service on a daily basis, ensuring consistency of presentation, production amounts and portion control as per standardised menus.
– Assist the Jnr Sous and Sous Chefs with kitchen operations across cafés, campus delivered catering and hospitality events. Supporting the induction and craft training of junior staff (commis chefs, kitchen porters and kitchen assistants) when required.
– As per the departmental Food Hygiene/HACCP System & Health & safety Procedures, ensure full compliance throughout all food handling and storage with accurate recording of critical temperature controls, thawing and chilling times, as well as completion of cleaning procedures as per cleaning policies and checklists.
– Assist in the ordering and rotation of food stocks to ensure kitchen has adequate stock to meet projected business levels. Assist with monthly stock taking when required.
– Support the Sous chef with the implementation of the food and packaging recycling policy, and ensure the removal of all food and packaging waste from kitchens in a hygienic and safe manner.
– Attend daily business meetings to ensure hospitality bookings are produced accurately and in line with departmental agreed standards.
– Communicate with catering management, catering colleagues, staff and external suppliers as required to ensure a smooth and effective delivery of services to customers.
– Provide hands on supervisory support to other staff working within the kitchen as required e.g. Commis chefs, Agency Chefs, Kitchen Porters or Catering Assistants, in respect to instruction in portion control and presentation or instruction on the correct use of specialist technical equipment e.g. combi ovens, slicing machines, cleaning machines
– Work flexibly with regard to location and hours of work to meet business requirements. Undertake the above duties working on a rotational basis and any additional duties as requested by management
Essential Skills:
– Food Safety Certification, minimum elementary
– Significant experience in busy kitchens
– Previous experience in a commis chef or chef de partie role
– Great cooking skills
– Up to date with current food trends
– Demonstrable experience of applying flair and innovation to create an overall customer experience
– A grasp of profit margins
– Ability to work in a fast paced environment
– Ability to cope under pressure, in a calm and efficient manner to set deadlines
– Confident to manage the commis chefs working with you and to give them clear instructions
– Good interpersonal skills with both kitchen, front-of-house staff and management
Desirable Skills:
– City & Guilds diplomas in Professional Cookery plus previous 1-2 years experience in a similar role.
– BTEC HND in professional cookery
– NVQ/SVQ qualification
– Awareness of COSHH
If you would like to hear more about these opportunities please get in touch.
