Chef
Description✓We are currently looking for a Chef to work on our clients site in the Hertfordshire area.
✓Food Hygiene Level 2 Certificate is required.
✓9am-5pm, Monday-Sunday [working 5 days out the 7 days]
✓Chef
✓Temporary
✓Hertfordshire
✓£13.00ph-£14.00ph
✓Responsibilities:
✓* Effective and efficient food production in line with recipe sheets
✓* Full knowledge of all menu items served
✓* Management of production to ensure minimal wastage
✓* Maintenance of food levels throughout all service periods
✓* Maintenance of food quality and brand standards
✓* Ensuring maintenance of high hygiene and health and safety standards are in line with the clients requirements and identify any anomalies and incidents
✓* Capturing and recording all volumes consumed and overproduction
✓* Assisting in the compilation of all shift opening and closing checklists
✓* Discussing ideas or improvements with the line manager
✓* Act as a trainer/coach for new team members to learn procedures and standards for all kitchen tasks
✓* Undertake relevant trraining as required
✓* In addition to the above, chefs may occassionally be required to undertake ad hoc back of house and front of house duties in line with business requirements
✓* ALL staff must wear long sleeve chef jackets and non slip shoes Show more →
✓Food Hygiene Level 2 Certificate is required.
✓9am-5pm, Monday-Sunday [working 5 days out the 7 days]
✓Chef
✓Temporary
✓Hertfordshire
✓£13.00ph-£14.00ph
✓Responsibilities:
✓* Effective and efficient food production in line with recipe sheets
✓* Full knowledge of all menu items served
✓* Management of production to ensure minimal wastage
✓* Maintenance of food levels throughout all service periods
✓* Maintenance of food quality and brand standards
✓* Ensuring maintenance of high hygiene and health and safety standards are in line with the clients requirements and identify any anomalies and incidents
✓* Capturing and recording all volumes consumed and overproduction
✓* Assisting in the compilation of all shift opening and closing checklists
✓* Discussing ideas or improvements with the line manager
✓* Act as a trainer/coach for new team members to learn procedures and standards for all kitchen tasks
✓* Undertake relevant trraining as required
✓* In addition to the above, chefs may occassionally be required to undertake ad hoc back of house and front of house duties in line with business requirements
✓* ALL staff must wear long sleeve chef jackets and non slip shoes Show more →