3rd Chef

Third/Breakfast Chef Job Description

Our Third Chefs have an interesting role within the Daishs’s Group Kitchen. The job requires many basic skills needed to start your career to becoming a Head Chef in your own right. Preparing vegetables, cooking off meats and the lead for our popular breakfast menu are some of the Third Chefs duties. Fast paced with good quality and value for money are your watch words in our consistently busy kitchen environments, along with good opportunity for career progression internally or within the group. The main responsibilities of the role are as follows:

• Producing food as directed by the head chef and additionally having the potential to produce your own dishes independently, and also as part of the team in the kitchen.
• Assist in the implementation of menus with new or existing creations, ensuring variety and quality of servings for our guests
• Work in conjunction with the Head Chef to maintain equipment required for the delivery of service standards
• Assist with monthly stocktaking if required
• Assist with daily stock replenishment if required
• In conjunction with the Head Chef, maintain all required legislative records such as the SFBB log, and labelling systems so that internal and external inspections can be carried out at any time.
• To wear appropriate uniform provided, along with flat, non slip shoes. Strictly no trainers.
• Attend Training and Refresher Training sessions, as required by the hotel management.
• Be aware of company Health & Safety policy in your workplace and assist others to help to maintain a safe working environment.
• If you become concerned about any aspect of your employment that may effect yours or other people’s performance, you have a duty to report your concerns to the higher hotel management.
• Take note of the absence reporting procedure in your workplace and adhere to the policy, this greatly assists the Hotel Management and also your colleagues

Person Specification

The ideal candidate for this role will possess some or all of the below qualities, local procedure training will be provided but it will assist us if you have a basic understanding of the role you are applying for which will consist of the following qualities and experience:

Essential Attributes

• Experience of working in a commercial environment Kitchen
• Current Hygiene Certificate of Level 2 or higher
• Ability to manage tasks and responsibilities suitable to the role
• Outstanding communication and leadership skills
• A good working knowledge of culinary trends and optimized kitchen processes
• Enthusiastic, confident and competent.
• Ability to multi-task and not lose performance level under pressure
• Learn and continue the values of the organisation and a wish to contribute to them.
• Working knowledge of Health and Safety issues relating to kitchen working environments

Desired Attributes

• Experience of catering for a Coaching Hotel operation
• Higher education training in this or a similar role

This job description should not be viewed as a legal document or a set of conditions of service, and it can be reviewed at any time in light of the needs of the Daish’s Group.

Any amendments to the job description will be discussed with the line manager and post holder and subsequently confirmed in writing. This job description is current as at October 2018 but will be updated in consultation with the post holder should circumstances change.