Main Responsibilities –Kitchen Manager / Chef
You’ll be responsible for the day-to-day provision of excellent quality food within the price constraints of the charity and build upon the high reputation of the kitchen. To manage the staff in the kitchen ensuring they havethe highest standard of food safety and hygiene and to manage costs and ensure budgets are adhered to.
Duties - Kitchen Manager / Chef(not an exhaustive list)
- Producing food for breakfast, lunch, and dinner for the guests at set mealtimes.
- Produce food for guests with special dietary requirements.
- Liaising with, and making use of produce from, the Lady Ryder Memorial Garden.
- Maintaining compliance with all food safety requirements.
- Exemplary levels of personal hygiene.
- Minimise food wastage.
- Work alongside and give clear and concise instruction to other staff.
- Work well within the team, whilst being able to take individual responsibility.
- To carry out such other tasks as may from time to time be reasonably required by the Manager of St Katharine’s.
Other responsibilities and duties
- To always comply with the policies and procedures of the SRPF.
- To wear the appropriate uniform, to ensure that it is clean, and to always be aware of the importance of personal hygiene.
- To undertake any relevant training that may be identified from time to time.
Hours
- Our workload is varied and depends on guest numbers and events, as well as other staff availability. Start and finish times can therefore vary from day to day but will be planned in advance.
- The usual mealtimes are – Breakfast - 8:30am, Lunch - 12:30pm and Supper - 6:00pm
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