Chef

3 months ago


Belfast, United Kingdom OCS Group Full time
This Chef role is 37.5 hours per week in BT3 9DT area, Monday-Friday, 7.30am-6.30pm. Overall purpose of the role: To effectively manage within budgetary constraints Conform to client and company specification To continuously develop and improve menu, food & beverage service offer, food quality and hygiene standards To have knowledge of changes in legislation affecting the catering industry To meet the client and company expectations To respond to any reasonable request of the company or client To recruit, train, develop and motivate staff To ensure that adequate products, equipment and materials are properly stored, used, maintained and controlled To provide high quality product at all times to the client. Main Duties & Responsibilities of the Role: Maintain positive staff attitudes and team spirit To continuously train and develop staff skills Maintain all records in line with legislation and company policy To order all stock, complete stock counting, cash handling and maintain company bookwork Ensure compliance at all times with legal requirements such as Food Hygiene legislation, Health & Safety at Work, display of all necessary notices, accidents reporting and first aid  Carry out on the job training in such areas as Food Safety, Health & Safety, Customer Service in liaison with the Chef Manager, Regional Operations Manager and OCS HR Department. Educational Level: 706/1,2 & 3 or equivalent Professional Qualifications: HND Membership of HCIMA desirable, Intermediate Food Hygiene Certificate Experience: Not less than 5 years practical experience in quality establishment Personal Characteristics/Attributes: Must be a good chef with flair and imagination Must have a firm grasp of cost control and Catering P&L accounts Should be a good motivator Able to react quickly to changing situations
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