RF-2603-09 - Chef

​ Prepare and cook all food to an exceptional standard, ensuring all HACCP regulations are adhered to.  Ensure the service counter is prepped and ready for service  Ensure correct portion controls are in place and all team members are fully trained on these controls Providing the highest level of customer service in a consistent approach to anyone who uses the facility  Work as part of the team to ensure the service is delivered on time and to the highest possible standard  Completing any administration as requested which may include recording of food temperatures, updating cleaning schedules, cashing up tills and recording daily sales figures on the system.  Complete bookwork procedures in line with company requirements; in particular the administration of purchasing, cash handling, banking and management of the weekly estimated trading account (ETA)  Report defective equipment/ utensils/ work and floor surfaces etc. to the relevant Head Office department  Ensure the opening and closing of all food outlets are carried out in accordance with Company procedures.  Carry out cleaning duties as required by Unit Manage The Person  Previous culinary experience  Demonstratable knowledge of HACCP  Previous management experience  Excellent communication and organisational skills  The ability to work successfully as part of a team or individually  Previous experience working in a contract catering environment  NVQ level 2&3 or City & Guilds 706/ 1&2 or above