Chef
Job Type : Temporary, Full Time
Salary : £11.87/hour
Pertemps are proud to be working with one of the UK's largest and most progressive Education establishments in Sheffield who require a Temporary Chef to initially cover a 12 week assignment.
This role provides a high quality catering service in line with agreed objectives and budgetary targets, ensuring the food and service meet the needs and expectation of the customer.
To work collaboratively to deliver a multidisciplinary, inclusive and responsive service, ensuring customer service excellence.
Professional Services Generic Responsibilities
To deliver customer service excellence, ensuring consistency and accuracy in accordance with relevant systems, processes and regulations.
Contribute to service development and innovation; support customer engagement with formal feedback mechanisms; gather information on the impact of services, schemes and projects to support continuous improvement.
Working collaboratively across Professional Services, to provide consistency and high quality service provision; liaise with stakeholders and colleagues; share information and participate in working groups and meetings.
Embody the clients values both within and outside the organisation, role modelling behaviour and supporting equality, diversity and inclusion.
Work flexibly across Professional Services to accommodate peak periods and adapt to changing demands in service delivery. Provide operational support to our clients annual programme of activities, e.g. Open Days, etc.
Support the culture and vision of Professional Services, demonstrating a commitment to ongoing personal development.
Role Specific Responsibilities
To deliver food service and production to staff, students and external customer adhering to service standards;
managing all types of food production and preparation.
carry out dish and menu development and costing.
complete ordering and storage of food and chemicals
carry out stock maintenance and management
To provide an integrated, consistent model of customer support, working in collaboration with other services, to ensure prevention, early intervention and timely resolution of practical and/or welfare issues; offer face to face advice to customer on products, services and dietary requirements including information on allergens.
To ensure effective use of administrative systems, record keeping within agreed processes e.g;
administer systems of operation e.g. purchase orders, stock maintenance of equipment
recording of food and equipment temperatures in line with company HACCP documents
To provide organisational and administrative support for the Catering team, contributing to an excellent customer experience, including; supporting the Head Chef on stock rotation and suggest changes to production as required to minimise costs and maximise sales.
To provide practical support in the upkeep of the surrounding environment, ensuring:
availability and accessibility of information and equipment e.g. stock maintenance, sorting and replenishment
damaged stock/equipment is reported and/or repaired
information is neatly presented and up-to-date, and the physical space is clean and tidy
health and safety concerns are reported
To administer a range of events, visits, training, meetings and appointments e.g.
assist in the production and delivery of functions and events in line with the needs of the customer.
assist in the development, delivery of promotions and other sales activities in line with business objectives and budgetary targets.To support Department compliance with Health and Safety procedures e .g. ensure that all activity and areas meet Food Safety Standards and that temperature controls and cleaning rotas are adhered to at all times in line with COSHH Regulations.
To undertake physical activities as appropriate to the role i.e. opening, lifting and carrying boxes; organising/ shelving resources; use of equipment ( e.g. trolleys).
Occasionally supervise temporary staff/seasonal workers through induction and ongoing day to day support with queries.
To maintain confidentiality and treat sensitive issues with appropriate tact and diplomacy.
The above list is not exhaustive and, as such, it is expected that you will be responsible for related issues commensurate to the level of the role.
Role Specific
Must have Level 3 in Food Safety
Experience of carrying out cold and hot production in relation to retail and hospitality delivery
Experience of stock management and food cost control in line with agreed business targets.
Experience of food handling and storage in line with Food safety Regulations. Knowledge of kitchen and other production equipment.
Working effectively in an environment of regulations and procedures including Health and Safety, Manual Handling, COSHH and Personal Protective Equipment.
Experience of working independently (i.e in line production times and business needs), dealing with customer issues and resolutions, answering queries and signposting/ escalating more complex issues as appropriate
Knowledge of cleaning and cleaning methods
Willingness and ability to work shift patterns including night and evening shifts
Professional Services
Managing self and leading others – Foundation Level
Delivering customer service – Foundation Level
Communicating and engaging – Foundation Level
Working collaboratively – Foundation Level
Seeing the bigger picture – Foundation Level
Thinking commercially – Foundation Level
Maximising digital and technological potential – Foundation Level
Planning – Foundation Level
Taking evidence based decisions – Foundation Level
Delivering results – Foundation Level
More Information
- Address Sheffield
