Reporting to the Head Chef, your main responsibilities will be:

· To ensure all food is served to the required standards set by the Head Chef and Hospitality manager.

· To aid the Head Chef in planning and implementing all new menus.

· To ensure that all commodities are on site, at appropriate stock levels to service our guests.

· To undertake all budgetary controls to achieve food budgets. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.

· To order stock when required by head chef

· To comply with all Food Hygiene and Health & Safety Legislation & COSHH Regulations, and develop a positive and proactive approach to training, administration & record keeping that may be necessary, and to always show due diligence.

· To maintain the due diligence of food records of the hot and cold food is up to date

· To abide by the rules of the kitchen to ensure a safe workspace is maintained

· That all new procedures comply with food safety policy.

· All Employee relations issues are dealt both professionally and legally in a fair and reasonable manner.

· Must attend all H&S, Fire and Food Training (if necessary) as directed by designated Line Manager.

· Ensure that while you undertake your role you abide by the Health and Safety at Work Act 1974 and safe systems of work appropriate to your role.

· In use of chemicals, it is your responsibility to comply by COSHH.

· Understand the importance of adhering to company policy with reference to Hazard spotting, first aid reporting, and reporting accidents.

· To have a complete understanding of company procedure in the event of a fire.

· Work in co-operation with the departments. Develop and maintain effective working relations with colleagues.

· Foster a positive and collaborative work environment.

· To ensure that a high standard of cleanliness is maintained in the kitchen operation.

· To ensure that all the team are correctly dressed, that they understand the importance of high personal hygiene.

· To abide by all company and legal food safety standards.

· To ensure that all team members hold, or receive, food hygiene training.

· Any other duties as directed by your line manager.

Skills:

· Highly motivated with good organisational and communications skills

· The ability to work in an ever-changing, fast-paced environment

· A keen eye for detail

· Good relationships skills

· Develop team engagement, inspire, and motivate to create a great working atmosphere

· Knowledge of health and safety regulations related to food and beverage service

· The ability to handle feedback in a professional manner and implement any necessary changes/improvements

Benefits of joining Production Park:

- 25 days holiday + Bank Holidays

- Pension

- Company Sick Pay Scheme

- Life Assurance

- Enhanced Paternity Package

- Employee Assistance Programme

- Employee Lunches Provided

- Cycle to Work Scheme

- Free Car Parking

- Electric Car Scheme

- Staff development and training opportunities