ZOOLOGICAL SOCIETY OF LONDON
JOB DESCRIPTION
JOB TITLE: Catering Chef - ZSL Whipsnade Zoo
SECTION: Catering
DEPARTMENT: ZSL Catering
DIVISION: Commercial
RESPONSIBLE TO: Assistant Catering Manager
PARTICIPATING JOB HOLDER(S):
APPROVED BY:
JOB HOLDER(S):
HEAD OF DEPARTMENT OR DIRECTOR:
JOB DESCRIPTION REFERENCE NUMBER:
GRADE ALLOCATED: 8.0
JOB EVALUATION REVIEW HISTORY AND EXPLANATORY NOTES:
JOB DESCRIPTION
Brief outline of the Job.
The chef is responsible to the Catering Assistant Manager.
The role of this position is to assist in the running of the kitchen, producing innovative food for the catering outlet within operating budgets, portion and stock control.
Key responsibilities:
· To cook and present food to the standard required.
· To ensure minimum wastage occurs.
· To complete daily temperature checks on food & equipment, taking action if required & completing paperwork to ensure we are achieving standards set down by the EHO
· Ensure that the Kitchen is kept clean and tidy at all times, following the daily/weekly cleaning routines to ensure we keep to EHO & H&S standards.
· Maintain good working relations with the other chefs, managers and front of house staff.
· Ensure front of house staff carry out their duties in service and presentation
· To ensure all quality control and hygiene systems are maintained and achieved at all times.
· To carry out any other duties as directed by the Assistant Manager.
JOB DESCRIPTION ANALYSIS
A. KNOWLEDGE AND EXPERIENCE
1. VOCATIONAL AND TECHNICAL SKILLS
Educated with some cooking qualifications.
2. EXPERIENCE
Practical cookery in the catering industry. Some supervisory skills desirable as will sometimes be expected to oversee some general assistants working within the kitchen.
3. INTERPERSONAL SKILLS
The post requires good interpersonal skills due to the amount of customers and staff with the catering areas.
B. RESPONSIBILITY
1. HUMAN RESOURCE MANAGEMENT
To give guidance to the general assistants working within the kitchen area ensuring H&S in the kitchen & good hygiene practice are followed & complying to standard set down by the EHO.
2. PHYSICAL RESOURCE MANAGEMENT
Responsible for cleaning of the kitchen & equipment and reporting any defects as they arise.
3. COMMUNICATION
On a daily basis the post holder will be required to communicate with
staff and customers as required.
4. LIASION
The job holder will be required to liaise with all departments at all levels. The ability to present ZSL confidently is essential.
C. MENTAL DEMANDS
1. JUDGEMENT AND DECISION MAKING
The job holder must plan their working routines around the business needs.
2. ORIGINAL THOUGHT AND PROBLEM SOLVING
The holder must be able to solve day to day issues which may arise through the operations of the kitchen.
3. CONCENTRATION
A high level of concentration is required in ensuring food is cooked and presented as timings detailed.
4. FLEXIBILITY
The job holder must be flexible in their approach to work and working hours as the post requires working weekends evenings.
D WORKING CONDITIONS.
The job holder will be based at Whipsnade Zoo within the Catering department and will involve working long shifts.
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