Executive Chef

4 weeks ago


Cambridge, Cambridgeshire, United Kingdom AJ Catering Staff Full time

Key Responsibilities:

We are seeking a highly skilled and experienced Chef De Partie to join our team at AJ Catering Staff. The successful candidate will be responsible for assisting the Executive Head Chef, Shift Head Chefs, and Sous Chefs in the production of fresh menu items while adhering to relevant policies, procedures, and laws related to food production and sale.

Key Responsibilities:

  • Skilfully produce a variety of food dishes to a high standard of preparation, production, food quality, plating up, presentation, and service under the guidance and instruction of the Executive Head Chef and senior team.
  • Help produce menus, adapting and changing recipes to suit the best working practices of the kitchen, demonstrating flair, imagination, and commercial awareness that takes into account current trends in the catering industry, incorporating seasonality and influences from around the world, meeting customer needs and preferences while being mindful of tradition.
  • Offer and support a range of mainstream menus to meet individual dietary requirements, being aware of various dietary requirements, food allergens, and religious customs, and seeking innovative dishes to cater for their needs.
  • Inspire and train junior staff in food preparation, quality, and service, and foster good working relations within the team and across all sections of the department.
  • Ensure that the Section opening and close-down procedures are followed, manage and utilise (Mise En Place MEP) lists, handover procedures, being aware of all daily menus and forthcoming functions in advance by checking the kitchen notice boards and menus for any amendments, and ensure all Daily Hygiene Checklists are completed.
  • Be responsible for section purchasing and purchasing sheets, ensuring that wastage is monitored and kept to a minimum wherever possible.
  • Maintain a high standard of hygiene within the department as required by the Food Safety Act 1990, Food Safety (General Food Hygiene) Regulations 1995, and the Food Hygiene (England) Regulation 2006, and any subsequent legislation or guidance to enforce the department's Food Safety Management System and recommend amendments to these procedures as and when appropriate.
  • Utilise and manage all aspects of the Food Safety Policy and Hazard Analysis and Critical Control Points (HACCP) in association with Food Alert and Monika.
  • Participate in training and development as required.

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