Our client, A Large public sector organisation, based in the Newcastle area is looking for Chef to join their team.

Duration: 6 months with the possibility of an extension

Rate of pay: £14.92 per hour

Location: Newcastle Area

Hours: A minimum of 20 hours per week. This could increase up to a maximum of 37, Shifts will generally be between 4 & 6 hours. These could be any time between 7:30am & 7:30pm and include weekend work.

Start Date: ASAP

Main Duties & Responsibilities Include: 

Health, Safety & Hygiene
 Ensure compliance with all relevant legislation and recognised good practice
 Induction of new staff in health & safety training & correct cooking methods
 Ensure that kitchen staff adhere to quality, hygiene and cleanliness standards

Administration
 Menu planning,
 Food ordering,
 Stock & inventory control,
 Procurement of equipment and reporting repairs to premises
 Use of Centre Customer Management System to manage meal numbers and plan for efficient provision

Meal Preparation
 Preparation & cooking of meals, with assistance from kitchen staff
 Serving meals to course participants
 Supervision of setting up and cleaning the dining area, kitchen and coffee areas before and after meals and at other times as required
 Appropriate portion control

General
 Ensure course participants and visitors receive excellent service
 Develop and provide new menus to reflect seasonality

Corporate Management and Line Management
 To assist in the effective management of resources, ensuring work completed aligns to Business and Corporate Plan objectives and is of a high quality, delivered on time and within budget.
 Where required, manage individual and team performance, and to ensure compliance with all policies and procedures. This includes effective monitoring, reporting and evaluation of all projects and programmes for which the post holder has a responsibility.
 To carry out any other duties that, from time to time, may reasonably be undertaken in the pursuit of the post’s overall objectives, undertaking duties of the post with regard to Business
Values.

Essential Criteria Qualifications:
 Basic Food Hygiene Certificate (or equivalent)

Experience:
 3 years full time post qualification experience (or part time equivalent) of preparing, cooking and serving food within a large catering operation (e.g. school, factory, hotel or large restaurant, food outlet)
 1 years full time experience (or part time equivalent) of dealing with members of the public in a catering environment
 Demonstrable experience of working as part of a team
 Ability to cater for a range of ages and dietary requirements
 Ability to use a wide range of commercial catering equipment
 Reasonable level of numeracy and literacy skills

Desirable Criteria
 Intermediate Food Hygiene Certificate (or equivalent)
 City & Guilds 706 – 1 & 2 (or equivalent)
 5 GCSEs including Mathematics at Grade C or above (or equivalent)
 1 years full time (or part time equivalent) line management experience
 1 years full time experience (or part time equivalent) in a position with responsibility for:
o Compiling menus
o Ordering commodities, food costings and general administration duties
o Budgeting
 Ability to manage a catering unit within specified budget constraints
 Ability to complete administrative documents / forms
 Ability to design and develop menus, for a range of groups

**Please note that successful applicants will be required to complete an AccessNI check**

To apply please send your CV via the link or email aidan.drain@therecruitmentco.uk