40 hours per week,5/7. Some evenings & weekends may be required
£13.00 per hour
To apply for this role, download our application form.
Complete the form and send it to:
Iain Ball : firstname.lastname@example.org
To assist the Chef Manager in the management of the kitchen operation and ensure the company’s reputation for food quality is maintained at all times.
To plan, prepare and cook menu items as directed by the Chef Manager.
To assist in the develompent and planning of the menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
To assist with the stock taking when required.
To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
To be a team player, assisting other team members when necessary.
To carry out the smooth and efficient running of the section as appropriate.
To ensure that customers are given a prompt response and efficient service and expectations are consistently exceeded.
To treat members of the team at location as you would expect to be treated.
To plan, prepare, cook and present food to the standards required by the company and the client.
To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
• To demonstrate and instruct Chefs in food preparation and cooking skills as directed by the Chef Manager
To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
To assess kitchen team performance and recognise training needs and potential as appropriate.
To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
To treat your team at location as you would expect to be treated.
To ensure all financial controls, costings, wastage and orders are met within the client budget.
To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
Health & Safety, Food Safety, the Environment:
To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
To ensure all equipment is well maintained and is in good working order.
To ensure safe working practices are followed and equipment faults are reported to the Head Chef.
To ensure that all company procedures and work instructions are fully understood and practised by all employees.
To promote and encourage environmental improvement initiatives as appropriate within the business.
To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified.
To show commitment to company values in all aspects of your role.
To act as a positive ambassador for the business.
To attend to any reasonable request made by the client or Holroyd Howe Management.
To assist / deputise for the Head Chef.
Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment. An enhanced DBS disclosure and Barred List Check must be obtained for this role.