Deputy Chef - Bethune Court St Leonards on Sea
| Dyddiad hysbysebu: | 18 Mehefin 2025 |
|---|---|
| Cyflog: | £13.80 yr awr |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 28 Mehefin 2025 |
| Lleoliad: | Hastings, East Sussex |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | VEESUPPORTSERVICES LTD |
| Math o swydd: | Dros dro |
| Cyfeirnod swydd: |
Crynodeb
1. Job purpose and context
Deputise for the Chef Manager, managing every aspect of catering within the
location ensuring that the service provided to customers supports happy living,
is of a high quality and meets their dietary needs.
To support the Chef Manager to deliver a catering service within agreed
budgets and resources are used appropriately.
To lead the catering team delivering food safety standards and health and safety
requirements.
2. Knowledge
Basic knowledge of dietary requirements relating to older people.
Food safety standards.
Health and safety legislation including control of substances harmful to health
(COSHH)
Safe use of knives and kitchen equipment.
People management.
3. Experience
Proven chef management experience with a recognised catering qualification.
4. Key accountabilities and decision making
Deputise in the absence of the Chef Manager.
Deliver a catering service.
Minimise wastage when preparing meals and using equipment correctly.
Compliance with food safety and health and safety procedures.
General supervision of catering assistants on shift.
Identify and report any signs of abuse.
Escalate concerns / issues as appropriate.
5. Skills
Ability to organise time and prioritise activities.
Negotiation and influencing skills.
Innovative.
Ability to work in a pressured environment.
Ability to work as part of a team and individually.
Ability to produce meals based on menu’s implemented.
6. Qualifications and mandatory training
Intermediate / Level 3 food hygiene certificate.
Cater craft or similar catering qualification.
Deputise for the Chef Manager, managing every aspect of catering within the
location ensuring that the service provided to customers supports happy living,
is of a high quality and meets their dietary needs.
To support the Chef Manager to deliver a catering service within agreed
budgets and resources are used appropriately.
To lead the catering team delivering food safety standards and health and safety
requirements.
2. Knowledge
Basic knowledge of dietary requirements relating to older people.
Food safety standards.
Health and safety legislation including control of substances harmful to health
(COSHH)
Safe use of knives and kitchen equipment.
People management.
3. Experience
Proven chef management experience with a recognised catering qualification.
4. Key accountabilities and decision making
Deputise in the absence of the Chef Manager.
Deliver a catering service.
Minimise wastage when preparing meals and using equipment correctly.
Compliance with food safety and health and safety procedures.
General supervision of catering assistants on shift.
Identify and report any signs of abuse.
Escalate concerns / issues as appropriate.
5. Skills
Ability to organise time and prioritise activities.
Negotiation and influencing skills.
Innovative.
Ability to work in a pressured environment.
Ability to work as part of a team and individually.
Ability to produce meals based on menu’s implemented.
6. Qualifications and mandatory training
Intermediate / Level 3 food hygiene certificate.
Cater craft or similar catering qualification.