Chef

Key Responsibilities

• To produce seasonal and appropriate fine dining menus for client lunches, dinners and canapé events.
• Assisting the Head Chef in managing the diary – communicating with the reception team to ensure all lunches and events are logged correctly and that all requests are able to be met.
• Working closely with reception and the front of house team to make everyone aware of any allergies or dietary requirements.
• Pairing appropriate wines with the menu.
• Assisting the Head Chef with the ordering of food, wine, drinks and cleaning products as well as the rotation of stock.
• Work closely with the Head Chef to ensure the smooth planning and running of events. Helping with glass and linen hire as well as staffing.
• Cleaning kitchen on a daily basis.
• Maintenance of all the kitchens and kitchen equipment and updating the relevant paperwork.
• Adhering to strict Food Safety Management System and ensuring that all paperwork is kept up to date.
• Checking off deliveries on a daily basis and liaising with supplier if any discrepancies.
• Annual supplier management reviews and risk assessments.
• Assisting the Head Chef with paperwork for the catering department – including invoicing and expenses.
• Monitoring stock levels of crockery and cutlery in the Wilson Street and Dominion Street kitchenettes.
• Assisting with other team members responsibilities when they are on holiday to ensure the smooth running of the catering department.

Key Interfaces

• Catering Team
• Reception
• Security
• Marketing
• Finance
• Staff Members

Person Specification

Knowledge/Skills/Experience

• Catering college (Leiths Diploma, Ballymalloe, City & Guilds, HND) is preferred but not essential
• Excellent cooking skills within a commercial environment
• An understanding of seasonal produce and ingredients
• The ability to write menus that are both creative and cost effective
• Excellent organisational skills
• Interest in current food trends and fashions
• Good communication and relationship building skills
• Ability to remain calm under pressure
• Good understanding of Food Safety and Level 3 Qualification would be preferable
• Good understanding of COSHH requirements
• Proficient in Outlook
• Flexible approach to working hours
• Team player
• Reliable
• Flexibility to deal with ever changing catering requirements

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