Sous Chef
Low Bradley | Permanent | www.cv-library.co.uk |
We are seeking to appoint a Sous Chef to join our team. To work closely with the Chef Manager, and the catering team to ensure a high quality of food service is provided to our residents, and contributes to their overall positive experience of living within our community.
We have a 40 hour contract available, with alternate weekend working, and an excellent hourly rate of £13.25.
Role Responsibilities:
• Ensure that meals are provided in sufficient quantities, taking into account the diets to meet medical, ethnic and personal needs and preferences.
• Ensure all food is nutritionally balanced, attractively presented for service in a timely manner and in the correct sequence.
• Understand, follow and adhere to company HACCP, ensuring full compliance.
• Ensure that the kitchen and serving areas are clean and hygienic and maintain a high standard of infection control and ensuring cleaning rotas are adhered to and records kept.
• Follow instructions from Chef Manager
• Undertake pot washing duties when required.
• Inspire and motivate the team to continue to produce food to the expected high standard.
Skills and experience required:
• Experience of working during busy meal periods including breakfast and evening meal service.
• Experience of working in a care home or similar.
• Knowledge of specialised diets and service delivery.
• Ability to contribute and develop the four-week menu.
• Ability to complete records demonstrating adherence to legal requirements.
The Benefits
Opportunities to progress through our career paths into more senior and management roles
• Bank holiday enhancements
• 5.6 weeks annual leave per annum
• Uniform provided
• Paid training
• Excellent induction programme for new starters
• Ongoing support and training
• A competitive rate of pay
• Ongoing career development
• Pension scheme
We have a 40 hour contract available, with alternate weekend working, and an excellent hourly rate of £13.25.
Role Responsibilities:
• Ensure that meals are provided in sufficient quantities, taking into account the diets to meet medical, ethnic and personal needs and preferences.
• Ensure all food is nutritionally balanced, attractively presented for service in a timely manner and in the correct sequence.
• Understand, follow and adhere to company HACCP, ensuring full compliance.
• Ensure that the kitchen and serving areas are clean and hygienic and maintain a high standard of infection control and ensuring cleaning rotas are adhered to and records kept.
• Follow instructions from Chef Manager
• Undertake pot washing duties when required.
• Inspire and motivate the team to continue to produce food to the expected high standard.
Skills and experience required:
• Experience of working during busy meal periods including breakfast and evening meal service.
• Experience of working in a care home or similar.
• Knowledge of specialised diets and service delivery.
• Ability to contribute and develop the four-week menu.
• Ability to complete records demonstrating adherence to legal requirements.
The Benefits
Opportunities to progress through our career paths into more senior and management roles
• Bank holiday enhancements
• 5.6 weeks annual leave per annum
• Uniform provided
• Paid training
• Excellent induction programme for new starters
• Ongoing support and training
• A competitive rate of pay
• Ongoing career development
• Pension scheme
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