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    Junior Chef Sep 2015

    Uploaded by

    Ahmad Lokman Mukmin
    This job description is for a Junior Chef position at grade 4. The main responsibilities include maintaining high standards of food production and service in the restaurant and kitchen. Duties involve assisting with food preparation, ordering supplies, and complying with health and safety regulations. The position requires occasional supervision of catering assistants and developing skills through an NVQ qualification. Weekend and evening work is required on a rota basis.

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    © All Rights Reserved
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    Junior Chef Sep 2015

    Uploaded by

    Ahmad Lokman Mukmin
    20 views3 pages
    This job description is for a Junior Chef position at grade 4. The main responsibilities include maintaining high standards of food production and service in the restaurant and kitchen. Duties involve assisting with food preparation, ordering supplies, and complying with health and safety regulations. The position requires occasional supervision of catering assistants and developing skills through an NVQ qualification. Weekend and evening work is required on a rota basis.

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    Junior_Chef_Sep_2015

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    This job description is for a Junior Chef position at grade 4. The main responsibilities include maintaining high standards of food production and service in the restaurant and kitchen. Duties involve assisting with food preparation, ordering supplies, and complying with health and safety regulations. The position requires occasional supervision of catering assistants and developing skills through an NVQ qualification. Weekend and evening work is required on a rota basis.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views3 pages

    Junior Chef Sep 2015

    Uploaded by

    Ahmad Lokman Mukmin
    This job description is for a Junior Chef position at grade 4. The main responsibilities include maintaining high standards of food production and service in the restaurant and kitchen. Duties involve assisting with food preparation, ordering supplies, and complying with health and safety regulations. The position requires occasional supervision of catering assistants and developing skills through an NVQ qualification. Weekend and evening work is required on a rota basis.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Job Description

    Junior Chef Grade: 4

    Centre: Slimbridge Directorate: Centre Operations

    Reporting to: Head Chef

    Main function of post: To maintain high standards of service and production within the restaurant/kitchen and
    other food areas with special responsibility for food preparation.

    Supervisory Responsibilities: Casual catering assistants within the kitchen on an occasional basis

    Hours worked: 37.5 hours per week to include weekends, evenings and bank holidays on a rota basis

    Main duties of post


    1. To assist with all food production within the kitchen, to include special events, party catering and functions;
    also assisting with menu development and planning; including creating new dishes and offering ideas for
    seasonal menus to cater for individual functions or daily menus.

    2. To assist in the ordering, storage, control and management of all stock, according to regulations and
    administrative procedures.

    3. To comply with all current Health & Safety and food hygiene regulations and to ensure the health, safety
    and enjoyment of visitors whilst using our food service facilities.

    4. To assist with all aspects of daily, weekly and monthly cleaning of the kitchen, equipment and other food
    service areas; ensuring that all checklists are completed and high levels of hygiene standards are
    maintained.

    5. To ensure that visitor care is to the highest possible standard and that WWT’s GUEST customer service
    standards are adhered to within the kitchen team.

    6. Once fully trained and confident in the tasks required, you would then be expected to assist in the induction
    of new staff into the kitchen, and to ensure all standards within your area are maintained at all times by all
    staff working in that area.

    7. To increase skill levels and develop the overall performance of the team including the development of your
    own skills, with the option of completing an NVQ with an accredited training body.

    In addition to the duties and responsibilities listed, the post holder is required to perform any other reasonable
    duties that may be assigned by the supervisor shown above, from time to time.

    Date Raised: March 2008 Date Amended: September 2015


    Person Specification

    1. Qualifications
    Essential:
     Basic understanding of food hygiene to be developed with training
     Basic computer skills for purposes of ordering/stocktake, to be developed where
    appropriate
     Educated to GCSE standard

    Desirable:
     Level 2 / Basic Food Hygiene Certificate
     Level 3 / Intermediate Food Hygiene Certificate
     Industry recognized qualification such as City & Guilds, NVQ, BTEC

    2. Experience
    Essential:
     Cooking experience, not necessarily within a catering operation. Passion and enthusiasm for
    cooking with a keen eye for detail are key

    Desirable:
     Demonstrable experience of working within a catering operation
     Experience of working within a visitor attraction environment
     Experience of special event catering

    3. Managerial & Supervisory


    Essential:
     Allocates basic tasks and carries out training on an occasional basis

    Type of staff Number Number Number


    managed supervised supervised
    during once
    development development
    training training
    complete
    Permanent Staff
    Volunteers / Casual Workers 0 1-5

    4. Responsibility
    Essential:
     Ensuring the food service runs smoothly and with consistently high standards of
    presentation
     To comply with all current health & safety and food hygiene regulations
     Ensure all customer feedback is referred to the manager for an appropriate response

    Levels of financial responsibility

    Type of Responsibility Level (£’s) during Level (£’s) at


    development training completion of
    development training
    Expenditure (exc payroll) £0pa £10,000pa
    Cash Handling £0 £0
    Assets (required for job, exc buildings) £1,000 £1,000
    Visitors (per annum) £0 £0

    5. Creative Ability
    Essential:
     To assist with the presentation and layout of functions
     Ensure high standards of food presentation
     Ability to deal with ordering issues
     Ability and desire to contribute to menu development

    6. Contact
    Essential:
     Interaction with customers on a regular basis
     Interaction with kitchen and catering staff
     Liaise with other departments such as admissions and bookings

    General Notes
    This post requires work during some evenings, weekends and holidays to meet the needs of the post.

    A current driving licence is desirable.

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