Assistant Culinary Specialist

2 weeks ago


Fareham, Hampshire, United Kingdom TÜV SÜD Full time

Job Summary

We are seeking a highly skilled and experienced Assistant Chef to join our team at TÜV SÜD. As an Assistant Chef, you will play a crucial role in maintaining the highest standards of food quality and safety in our commercial kitchen.

Key Responsibilities

  • Assist the Chef in preparing and cooking meals for our clients and staff, ensuring that all dishes meet the highest standards of quality and presentation.
  • Take responsibility for the daily cleaning and maintenance of the kitchen and servery area, including the cleaning of appliances and equipment.
  • Assist with the planning and preparation of menus, including the ordering of ingredients and supplies.
  • Provide exceptional customer service to our clients and staff, responding to their needs and requests in a timely and professional manner.
  • Work collaboratively with the Chef and other kitchen staff to ensure that all meals are prepared and served to the highest standards.
  • Maintain accurate records of food preparation, storage, and disposal, ensuring that all health and safety regulations are met.
  • Participate in ongoing training and development to improve culinary skills and knowledge.

Requirements

  • Previous experience in a commercial kitchen environment, preferably in a similar role.
  • Strong knowledge of food safety and hygiene practices, including HACCP and food allergen management.
  • Ability to work effectively in a team environment, communicating clearly and respectfully with colleagues.
  • Excellent time management and organizational skills, with the ability to prioritize tasks and meet deadlines.
  • Flexibility to work varied shifts, including evenings and weekends, as required.
  • Ability to maintain confidentiality and handle sensitive information with discretion.

Desirable Qualifications

  • Culinary qualification, such as a diploma or certificate in culinary arts.
  • Experience with point of sale systems and inventory management.
  • Knowledge of food waste reduction and sustainability practices.


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