Evening Chef

Job Description

The Cook/ Chef is required to be flexible according to business requirements. The focus of the job may vary, however, it is encouraged that activities will typically include the following:

Job Responsibilities

• Reporting to the Chef manager, work as part of a team
• Production of food for evening shift service
• Full knowledge of all menu items served
• Maintain high food hygiene and health and safety standards per Aramark requirements/
• ensure all shift opening and closing checklists are completed
• Learn procedures and standards for all kitchen tasks
• Undertake relevant training as required

Qualifications

• Previous experience in a Food Production role within catering or retail
• Good level of spoken English
• Works well under supervision with the ability to take direction
• Self-motivated, adaptable / flexible and a good communicator
• Provide outstanding customer service
• Able to prioritise workload and delegate
• Work optimally without supervision
• Quality focused
• Effective team worker
• Ownership and accountability
• Understand basic catering finances – Costing, Production, Yields, Wastage etc.
• Input collated information into Food Production Management System
• Ability to maintain a variety of operating and general records.