Chef

A temporary vacancy has arisen for a CHEF in YO1 area. Requirements: * Effective and efficient food production in line with recipe sheets Full knowledge of all menu items served Management of production to ensure minimal wastage Maintenance of food levels throughout all service periods Maintenance of food quality and brand standards Ensuring the maintenance of high hygiene and health and safety standards in line with Aramark requirements and identify any anomalies and incidents Capturing and recording all volumes consumed and overproduction Assisting in the compilation of all shift opening and closing checklists Discussing ideas or improvements with line manager Act as a trainer/ coach for new team members to learn procedures and standards for all kitchen tasks. Undertake relevant training as required In addition to the above, Chefs may occasionally be required to undertake ad hoc back of house and front of house duties in line with business requirements. Must have: * DBS certificate * Food and Hygiene Certificate Level 2