Chef

The post holder will report directly to the Site Operations Manager Primary Objectives for the Chef/Cook will be:

• To prepare and cook meals for customers and clients using the centre .
• Take pride in striving to deliver a catering offer which produces high quality and nutritionally balanced food that exceeds guest expectations.
• To understand menu costs and plan menus to financial constraints.
• Responsible for all aspects of the day to day catering including; menu planning, food safety, stock control, ordering and cleaning.
• To ensure the facility achieves a 5 out of 5 Scores on the Doors grading.
• To manage the day to day operations of the catering function in order to maximise business opportunities and profitability in line with the business plan
The Cook/Chef will focus day to day on the following tasks:
• Prepare and cook food for customers and visitors
• For school groups in particular, to cook from scratch, providing wholesome homemade meals.
• Regularly review menus in order to ensure quality, nutritional value and minimise wastage.
• To purchase from company approved suppliers and nominated buying lists.
• Forward planning and use batch cooking when appropriate.
• Plan and deliver menus giving consideration to, having knowledge of and using the seasonality of food.
• To ensure the company HACCCP procedures and legislative responsibilities are completed and kept up to date at all times
• To ensure all members of staff supporting the catering service have sufficient training to meet regulatory requirements providing the training required in order to successfully complete their duties.
• Maintain and develop systems of stock control to minimise wastage and aid profitability.
• Ensure a consistent high level of service is delivered to customers.
• Ensure staff conduct themselves and their duties in line with licensing regulations.
• To assist in the management of the centre's quality assurance systems and procedures.
• To undertake maintenance, housekeeping and cleaning duties as and when required.
• To undertake any regulatory requirements.
• To undertake any other duties as may be required by the Outdoor Centre Manager to ensure that the business objectives of the contract are achieved.
  
  The post holder will be required to
• preferably hold a recognised qualification in catering or be working towards a catering qualification, or a qualification in a related subject, and have Food and Hygiene Certification.
• Demonstrate recent experience in a cook/chef position preferably in an environment that serves a wide range of menu items including cooking from scratch.
• Demonstrate how to cost menu items and food portions.
• Demonstrate a detailed knowledge of HACCP and food safety legislation.
Essential characteristics & skills:
• Must hold a current driving license and have access to a car - Dolygaer is not on public transport routes so access by car is essential
• Be punctual
• Able to build strong relationships with customers, clients and employees
• Good verbal communication skills and be able to use IT systems for ordering and receipting goods
• Have a flexible approach to work. The nature of the business is that additional hours and/or additional duties can arise sometimes at short notice.
• Able to maintain and be committed to good employee relations
• Able to work closely with the whole site staff team
• Able to work unsocial hours - working hours will vary to cover breakfast service and evening meals