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You will be required to produce hot and cold food in accordance with menu requirements, Company food quality, presentation principles and food safety and hygiene standards.
The Chef role will require you to prepare menus and manage and requisition supplies therefore computer literacy is essential together with cash handling.
Must be NVQ Food Safety level 2 minimum
Working Hours: 40 per week on a rota basis
It would be an advantage to have a culinary background in kosher preparation but training will be provided
This would be a good opportunity for someone who has been a Sous or Second chef and are looking to step up into a junior management role.
The successful candidate will be subject to an Enhanced CRB check paid for by the company and will require 2 references.