Chef

• To manage all day-to-day aspects of preparation and presentation of the food service offer to the Company's standards. • Always prepare food to the highest standard of quality. • Manage food ordering to the required company standard. • Follow recipes and instruction, as directed by line manager and in accordance with the required food offer. • To provide an efficient and friendly service to customers in all areas of the catering department • To ensure that food is presented and served in a clean, hygienic environment. • Ensure all necessary documentation is completed to comply with company and industry standards. • To undertake cleaning and ensure all aspects of equipment and production area cleaning is completed: walls up to 6ft, floors, fixtures, fittings, pots, pans, cutlery, crockery, glassware etc., to the Company’s standard according to the cleaning rota or as directed. • To attend/receive any job-related training as required. • Report all accidents and near misses in accordance to the health & safety documentation • Actively enforce relevant statutory, company and site H&S compliance together with the monitoring of related equipment