Chef
3 weeks ago
OperationsTo supervise and lead catering activities under the direction of the Head Chef/ Catering Operations Manager.
To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System and any relevant legislation.
To ensure all food is produced on time to the required quality standards.
To prepare and serve food at additional functions.
To assist the Head Chef/Unit Manager in planning menus and food provision in the most efficient manner, taking into account any equipment, cross-contamination, or allergen constraints, to meet customer orders.
To ensure catering service effectiveness, ensuring waste is minimised, and write-offs are within agreed limits, in accordance with the cost plan.
To be involved in the development and implementation of new products, packaging, methods, and equipment, within the ethos of minimising waste and sustainability.
To organise the ordering of all raw materials, packaging, consumables, and cleaning chemicals as and when required.
To ensure all incoming raw materials and packaging when delivered is in accordance with specifications and is stored in the correct areas of the site.
To carry out specific food service tasks as required.
Willing to work shift work, weekends, and public holidays.#J-18808-Ljbffr
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Junior Sous Chef
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Executive Chef
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Executive Chef Operations Manager
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Executive Chef
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Executive Sous Chef
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chef
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Chief Financial Officer
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