Deputy Chef – The Firs Felixstowe IP11 2QF Contract Full Time Part Time

Role Profile – Deputy Chef Manager

Department: Operations Reports to: Chef Manager

Apply on : https://form.jotform.com/230855581433357

Job purpose and context Key accountabilities and decision making
Deputise for the Chef Manager, managing every aspect of catering within the Deputise in the absence of the Chef Manager. location ensuring that the service provided to customers supports happy living, Deliver a catering service. is of a high quality and meets their dietary needs. Minimise wastage when preparing meals and using equipment correctly.

Compliance with food safety and health and safety procedures.
To support the Chef Manager to deliver a catering service within agreed General supervision of catering assistants on shift. budgets and resources are used appropriately. Identify and report any signs of abuse.

Escalate concerns / issues as appropriate.
To lead the catering team delivering food safety standards and health and safety requirements.

Knowledge Skills
Basic knowledge of dietary requirements relating to older people. Ability to organise time and prioritise activities.
Food safety standards. Negotiation and influencing skills.
Health and safety legislation including control of substances harmful to health Innovative.
(COSHH) Ability to work in a pressured environment.
Safe use of knives and kitchen equipment. Ability to work as part of a team and individually.
People management. Ability to produce meals based on menu’s implemented.

Experience Qualifications and mandatory training
Proven chef management experience with a recognised catering qualification. Intermediate / Level 3 food hygiene certificate.

Cater craft or similar catering qualification.

1 Happy living for the years ahead

Role Profile – Deputy Chef Manager

Key activities Typical outcomes and measures %
Prepare, cook and serve appetising and nutritional meals, snacks and drinks to customers in Customers’ dietary needs are met. 55 line with implemented seasonal menus. Customers receive meals at appropriate times of day.

Customers receive snacks on demand.
Customer feedback actively sought and responded to.
Operate services within catering budget. Costs managed within budget. 5

Weekly cost monitoring sheet completed.
Manage kitchen stock and purchase food in line with purchasing procedure. Purchasing procedures followed. 10

No out of date stock.
Food wastage monitoring tool completed.
Complete kitchen audits and checks in line with food safety and health and safety Satisfactory food safety and health and safety audits. 10 regulations. Weekly food safety check completed.

No enforcement letter from Environmental Health Officer.
Keep the kitchen equipment and utensils clean and hygienic and report concerns to line No infection control issues. 10 manager. Equipment and utensils maintained to a high standard.

Responsible for effectively supervising catering assistants whilst on shift, managing any per- Low colleague turnover. 10 formance concerns as and when they arise. Scorecard results.

2

Role Profile – Deputy Chef Manager Role Profile – Deputy Chef Manager

Behaviour Level Behaviour Level
Customer Focus Level 2 Developing & Supporting People Level 1

Sees trends and patterns in customer satisfaction data and uses them Take ownership of your own personal development plan and to understand and enhance the customer experience. constantly reviews progress to achieve goals.
Seeks to continuously improve their own, their team and company Uses feedback to seek out opportunities to learn new skills that performance by constructively challenging the status quo, problem will enhance capability and effectiveness. solving and having a ‘can do’ attitude.Leadership Level 1 Decision Making Level 2Is clear on the objectives and engages the team to support delivery by Confident in own decision making process with the ability to creating an environment that supports participation. support decisions by sound rationale.
Manages people effectively, providing the correct level of information, Can differentiate between relevant and irrelevant data when resource and support. dealing with issues and can break complex situations into component parts as a way of making decisions.

Is able to remove obstacles that are in the way of successful achievement.Growing & Improving the Business Level 1 Personal Impact Level 1Understands the organisation operating model and full service offering, Consistently communicates clearly using relevant language that able to identify customer needs through engagement and make the tailors the content to meet the needs of the audience. appropriate recommendation or sale. Understands own behaviour and how that influences and affects
Strives to exceed targets within agreed deadlines and budget. others in the working environment.
Sets the standard of behaviour and takes responsibility for own and team actions.

Please send your CV and cover letter .

Tagged as: catering manager, chef, deputy chef, kitchen porter.