Lead chef working with a small kitchen team at a health facility. Chef to be responsible for food production and staff supervision when on shift. To oversee running of kitchen tasks and ensure that safe working practices are adhered to. To cook and be responsible for preparation and delivery of meals when on shift. Assist and be responsible for, in the absence of the Catering Manager, ordering supplies and kitchen paperwork.
This role would suit an experienced Chef de Partie who is looking to take on Sous Chef responsibilities.
The role is 37.5 hrs a week. 5 straight shifts out of 7 days. Every other weekend off and no late finishes.
A Food Health and Hygiene Level 3 certificate is required for this role. The successful applicant will be subject to an enhanced DBS check as this is a mandatory requirement.