Chef de Partie / Trainee Chef & Hospitality Chef required to join our business and work at our highly prestigious education settings based in Holt – Norfolk.
If you're looking for a work-life balance working 5 days a week (40 hrs a week) with no split shifts, then this position would be ideal for you. Salary depending on experience. Shift pattern is either a 6am or 12pm start, covering either a Saturday or Sunday. You will also get 8 weeks holiday a year.
If you are looking for an employer that will invest in you and develop your career further, then look no further and apply!
As a Chef you will…
- Ideally have experience working within education catering but not essential.
- Have a progressive career to date.
- Be up to date with current food trends.
- Have a real passion for food and customer service.
- Have good Health & Safety knowledge.
Who we are…
Holroyd Howe is one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school.
Job Type : Permanent
Free parkingSchedule :
8 hour shiftDay shiftWeekend availabilityJob Description
REPORTING TO : Location Manager
OVERALL OBJECTIVES : To assist the Head Chef in the kitchen operation and ensure the company’s reputation for food quality is maintained at all times.
SPECIFIC RESPONSIBILITIES
To plan, prepare and cook menu items as directed by the Sous / Head Chef.To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.To assist with stock taking when required.To carry out the smooth and efficient running of your section as appropriate.CLIENT SERVICE
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.PEOPLE
To be a team player, assisting other team members when necessary.To treat members of the team at location as you would expect to be treated.To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef.FINANCIAL MANAGEMENT
To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.To gain an understanding of food costing, sales mix and menu planning.HEALTH & SAFETY, FOOD SAFETY, the ENVIRONMENT
To adhere to the company’s Hygiene, Health and Safety policies.To rigorously follow the company cleaning schedules.To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Health and Safety policies and procedures.ADDITIONAL RESPONSIBILITIES
To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend 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 attend training sessions when required.To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.Qualifications
Very well organised and ability to prioritise workload.Ability to work under pressure.Able to work effectively as part of a team.J-18808-Ljbffr
