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Kilkeel

    Chef - Kilkeel, United Kingdom - OCS Group

    OCS Group
    OCS Group Kilkeel, United Kingdom

    1 week ago

    Default job background
    Permanent Full time
    Description
    This role is 30 hours per week in BT34 4NG area. Monday-Thursday 8am-2.45pm & Fri 8am-1pm. Rate of pay £13.40-£14.00 (rate tbc, effective from 1st April % attendance bonus payable monthly – criteria to be discussed at interview.

    Main Duties & Responsibilities of the Role:

  • To prepare, cook and serve all food requirements for the staff canteen facility and client hospitality requirements in compliance with food hygiene legislation and company policy and process,
  • To support the Catering Manager in the stock ordering process ensuring sufficient stock to meet the demands of the business.
  • To maintain positive staff attitudes and team spirit,
  • To continuously train and develop skills,
  • To maintain all records in line with legislation and company policy,
  • To support the Catering Manager and the catering team with the ordering of all stock, monthly stock counting, cash handling and maintain company bookwork,
  • Ensure compliance at all times with legal requirements such as Food Hygiene legislation, Health & Safety at Work, display of all necessary notices, accidents reporting and first aid,
  • Carry out on the job training in such areas as Food Safety, Health & Safety, Customer Service in liaison with the Catering Manager, Regional Operations Manager and OCS HR Department.

    • Educational Level:

  • 706/1,2 & 3 or equivalent,
  • IT Literate – use of email essential. Previous experience of stock management & recipe production systems would be advantageous although not essential as training will be provided.

    • Professional Qualifications:

  • Intermediate Food Hygiene Certificate OR
  • Attainment of IOSH Level 3 Food Safety certificate will be required within 2 months of commencing the role.

    • Experience:

  • Not less than 3 years practical experience in quality establishment.

    • Personal Characteristics/Attributes:

  • Must be a competent and experienced chef able to demonstrate flair and imagination,
  • Must have a firm grasp of food hygiene, health & safety and cost control/GP margin achievement,
  • Should be a good motivator,
  • Able to react quickly to changing situations.
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