Relief chefs

Job Ref: JO-2109-20868
Sector: Hospitality & Catering
Job Type: Temporary
Date Added: 08 September 2021
  • Nottingham, Nottinghamshire Nottingham Nottinghamshire Midlands NG7 2PL
  • £12 - £15 per Hour
  • Blue Arrow
Blue Arrow


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Blue Arrow are recruiting for Relief Chefs to work for our client who have multiple locations in the Nottingham area. As well as this location we have a high demand for all levels of chefs in Nottingham and surrounding areas supplying staff to our our clients in sectors such as hospitality, Healthcare, Education, business and industrial.
Sociable hours available, flexible working and competitive rates of pay offered.
If you enjoy working with a variety of produce and menus, and working towards a new goal every event, then we'd love to hear from you. As relief chef every week is a brand-new experience where you learn new aspects of your trade and enjoy the flexibility of your work schedule.
General skills
* Excellent cooking skills and knowledge of all sections
* An understanding of produce and ingredients
* The ability to write menus that are both creative and profitable
* Strong organisational skills
* An ability to work unsupervised and consistently deliver quality work, and to monitor your own performance and that of your colleagues/team
* Experience of a variety of kitchen environments and cuisines
* A good working knowledge of Hazard Analysis and Critical Control Points (HACCP) at all levels
* Knowledge of food production methods
* Strong numeracy and budget management skills
* The ability to learn and use a computer and the main software packages competently
* Good oral communication, knowing how to efficiently and effectively communicate well with all staff members and managers
Personal traits
* Thorough, methodical and pay attention to detail
* The ability to accept criticism and work well under pressure
* Strong leadership qualities in leading a team of kitchen staff and as the most senior member running the kitchen operations
* Excellent team management skills
* The ability to resolve conflicts or issues that arise between staff, or operationally so as to not negatively affect service
* Show evidence and examples of being able to use your initiative
* The ability to work well with others, and inspire others to do the same
* A high level of attention to detail
* Enthusiasm to develop your own skills and knowledge plus those around you
* Adaptability to change and willingness to embrace new ideas and processes
* Positive and approachable manner
* Team player qualities
* *In the care sector need to be fully aware of allergens, special diets, portion control and recipe costings
Main Duties/Responsibilities
* Oversee all parts of kitchen operations
* Ensure all food is served up in good time
* Ensure food hygiene standards are met by all cooks, including sanitary and food safety guidelines
* Running the pass; communicating orders as they come in, managing tables, plating up food, ensuring dietary requirements and allergies are dealt with and effective communication with managers and front of house staff
* Time and rota management
* Management of an individual/team of kitchen staff
* Training and development of current and new staff
* Menu writing, recipe recording and developing dishes to ensure variety and quality
* Ordering stock, correct storage of stock and control of inventories
* Cost control
* Controlling and directing the food preparation process, guiding cooks on how best to manage their time and stock levels
* Approving and polishing dishes before they reach the customer
* Managing and working closely with other chefs of all levels
* Being responsible for health and safety
* Being responsible for food hygiene practices
* Follow company HR procedures
* Keep relevant health and safety records for equipment maintenance, food deliveries, storage, cooking and holding, and any on-shift injuries
* Competent level of English spoken and written
* Minimum 2 years relevant experience in a similar role, or Sous Chef role
* Health and safety and food hygiene certificates, including Control of Substances Hazardous to Health Regulations (COSHH)
* Awareness of manual handling techniques
* Experience in using dangerous kitchen equipment safely and experience supervising and training others in their use
* City & Guilds Diploma in professional cookery or catering
* Or NVQ Level 3 in cookery
* Or BTEC HND in professional cookery
* Or a foundation degree in culinary arts
* First aid in the workplace
* Full driving licence
* Personal or professional development courses or training

Blue Arrow
09/10/2021 16:29:41
GBP 12.00 12.00

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