Duties and responsibilities        

Planning

• Attends daily and weekly meetings to provide an input into planning menus and number of meals to be served including any forward preparation.

Monthly: Stock control and stocktaking

• Assist in the managing of period stocktakes and continually monitor food, disposable and chemical costs to achieve the given departmental budget.

Daily food production, service and due diligence

• Deliver the required number of dishes for all services across all areas of the kitchen, ensuring the dishes are of the agreed quality and follow the standardised recipes for Warwick Conferences
• To support and lead, where required, the team in food production.
• Ensure menus are in line with standardisation.
• Ensure effective communication and updating of staff, business and operations across teams, including dietary/allergens.
• Communicate with Sous and Head Chef any feedback/actions required.

Health, Safety and Food Hygiene

• Responsible for own safe working methods (use of sharp knives, hot oils, harmful cleaning agents, manual handling) and for other users of the kitchens.
• Maintain records for ‘due diligence’ of fridge temperatures and food temperatures (including probes).
• To operate within the Food Safety guidelines and to make sure that all standards of food, hygiene and safety procedures are adhered to the highest standards.
• Ensure all kitchen equipment and structure is maintained and in a good, safe working order at all times.
• Ensure the correct use and storage of all cleaning chemicals and cleaning equipment.
• Ensure at all times all allergen, food, Health & Safety regulations are adhered to.
• Ensure under the 1994 Health & Safety Act that all employees are trained and understand their responsibilities as an employee.

Skills and Experience

Essential

• GCSE or equivalent
• Relevant City & Guilds/NVQ Industry/experience
• Previous experience in a similar role
• Good knowledge of food production on all sections of the Kitchen and Food Safety and Hygiene Standards such as:
  • COSHH
  • Health and Safety
  • Food Safety Level 2
  • Allergen training/awareness and experience
• To be able to work as allocated across Warwick Conferences, including all conference venues, central campus and event catering as required.
• Support maximisation of food surplus
• Previous experience of supervising Junior Chef De Parties/Kitchen Porters

Desirable

• Oversee and run sections within the kitchen
• Ensure daily HACCP is complete and readings are taken
• Ensure all food is of the correct quality and quantity

To find out more or to arrange an informal conversation about the role, please contact: jonathan.fogarty@warwick.ac.uk. You can also find more information about Warwick Conferences here: https://warwick.ac.uk/services/conferences/

Closing date: 7^th April

Interview date: 15^th April