Job description

Department:Accommodation and Hospitality Services

Location:Falmer

Job title:Chef

Post number:CA8169

Grade: 3

Responsible to:Senior Catering Officer/Catering Officer

Main areas of responsibility:

  1. To prepare, cook and serve food as required to a pre-determined standard and quality.
  1. To supervise Kitchen Staff and allocate their tasks during the working day.
  1. To be responsible for on site menu planning and appropriate stock ordering.
  1. To work within published policies and procedures related to food safety and health and safety.
  1. To help in maintaining a good relationship between the service and its customers.
  1. To deputise for the Catering Officer during notified periods of absence i.e annual leave, training.

Specific duties:

  1. To prepare, cook and serve food as required to a predetermined standard and quality.

1.1.To lead the preparation and cooking of all on site menu items for counter, hospitality and conference customers.

1.2.To assist the Catering Officer in checking all food prepared on site meets agreed and predetermined standards.

1.3.To ensure all commodities are used effectively ensuring guidance issued on dish composition is followed and waste is minimised.

1.4.To ensure service staff are fully informed of dish compositions on a daily basis, or as required.

1.5.To ensure counter meals are replenished whilst maintaining a predetermined standard of food presentation throughout service periods.

1.6.To attend periodic meetings with the Executive Chef and other departmental chefs to discuss topics appropriate to food production.

  1. To supervise Kitchen Staff and allocate their tasks during the working day.

2.1.To supervise all staff engaged in food preparation and service having particular regard to standards of food production quality and portion control.

2.2.To allocate daily duties and tasks to kitchen staff.

2.3.To refer identified matters regarding issues of discipline to the Senior Catering Officer/Catering Officer.

  1. To be responsible for on site menu planning and appropriate stock ordering.

3.1.Under the direction of the Senior Catering Officer/Catering Officer to carry out on site menu planning for counters, conferences and events ensuring food costs, service trends and customer demand are all taken into consideration.

3.2.To carry out dish costing for all planned menu items and forward all such costings to the Executive chef for agreement.

3.3.To plan stock levels and to place orders in accordance with departmental guidelines from nominated suppliers.

3.4.To be responsible for the receipt, checking and certifying of the deliveries of all food supplies received onto site.

3.5.To supervise regular stock counts of food items.

  1. To work within published policies and procedures related to food safety and health and safety.

4.1.To participate in health and safety and food safety related training events or programmes as required in order that a working knowledge of policies and practices is maintained and used when carrying out duties.

4.2.To follow any guidance, advice and instruction issued by the University’s Health and Safety team and Senior Departmental staff in relation to working practices and to prevent breaches of safety regulations.

4.3.To ensure all on site food preparation, storage and cooking meets with standards set out in induction and training and as per the food safety policy.

4.4.To report any equipment defects to the appropriate line manager.

4.5.To ensure methods all kitchen staff use in the preparation and cooking of food items do not compromise the health and safety of others working in the area i.e. spillages are cleared immediately.

4.6.To implement any actions recommended by the Executive Chef or line manager in response to matters of food safety or health and safety.

4.7.Ensure members of staff maintain a predetermined standard of hygiene whilst engaged in food preparation and service and to make recommendations for staff training to the Senior Catering Officer/Catering Officer.

  1. To help in maintaining a good relationship between the service and its customers.

5.1.To respond in a prompt and pleasant manner to requests for service and information referring customer feedback to the immediate line manager or supervisor.

  1. To deputise for the Catering Officer during notified periods of absence i.e annual leave, training.

6.1.To ensure appropriate and predetermined levels of service are maintained referring to the appropriate line manager (Catering Operations Manager in this instance) for guidance.

Selection criteria:The criteria below indicate the qualities that are needed to do the job well. Candidates for the post will be selected according to the extent to which they satisfy them, and the evidence of potential for developing the rest further. Most of the criteria must normally be met in order to qualify for selection.

Essential

•Knowledge/qualifications: City and Guilds 707/1 and 706/2 or equivalentand at least one years practical experience in a similar role. Intermediate Food Hygiene or equivalent.

•Communication: understands the information needs of others. Is able to communicate information in an understandable way, as suitable to the situation.

•Sensitivity: listens well and understands the needs of others.

•Self motivation: meets objectives and standards on own initiative, including less satisfying tasks, and is committed to continuous self-development.

•Organisation: works systematically, uses time efficiently, meets priorities and deadlines with a minimum of supervision.

•Teamwork andflexibility: adaptable, receptive to change, knows own strengths and weaknesses, cooperative, happy to vary tasks and/or shifts if necessary.

This job description sets out the duties of the post at the time it was drawn up. Such duties may vary from time to time without changing the general character of the duties or level of responsibility entailed. Such variations are a common occurrence and cannot of themselves justify a reconsideration of the grading of the post.

Ref: DH

Date: 10/05/03