Chef

First Military Recruitment Ltd; Wootton Bridge; On-site; GBP 27,000 - 37,000; Full time

Job summary

First Military Recruitment Ltd is seeking a skilled Chef to lead the food preparation and cooking processes, ensuring highest standards of quality, safety, and cleanliness in the kitchen and dining areas. The role emphasizes attention to detail, culinary expertise, and commitment to excellent food service.

The Chef will oversee storage, HACCP adherence, audits, and supervise kitchen staff, with opportunities for progression in a dynamic hospitality setting.

Qualifications

• Proven experience as a Chef or in a similar culinary role.
• In-depth knowledge of food safety and HACCP guidelines.
• Strong understanding of kitchen operations and cooking methods.
• Excellent organizational and leadership skills for supervising staff.
• Ability to work in a fast-paced hospitality environment.

Responsibilities

• Oversee storage, preparation, cooking, and serving of food with proper labeling and allergy management.
• Maintain high standards of cleanliness and hygiene in kitchen and dining areas.
• Conduct regular checks to ensure compliance with food safety and hygiene standards.
• Follow HACCP guidelines and health and safety regulations.
• Adhere to catering risk assessments and compile documentation for audits.
• Prepare for internal and external audits/inspections by managers and health authorities.
• Ensure proper cleaning schedules and allergen policies are followed by staff.
• Document and maintain food safety records, including kitchen diaries.

Skills

Proven experience as a Chef

Food safety & HACCP

Kitchen operations

Leadership & training

Attention to detail

Organizational skills

Communication

Creative menu development

Job description

AL968 - Chef

Location: Wooton, Isle of Wight

Salary: £32,000 Per annum + Progression

Overview

We are seeking a skilled and dedicated Chef to join our team. As a Chef, you will be responsible for overseeing the entire food preparation and cooking process, ensuring the highest standards of quality, safety, and cleanliness are maintained in the kitchen and dining areas. Your expertise in culinary arts, attention to detail, and commitment to excellent food service will contribute to the success of our establishment.

Duties and Responsibilities For the Chef

• Oversee the correct procedures for storing, preparing, cooking, and serving food, including thorough labeling, temperature checks, and allergy management during your shift.
• Maintain high standards of cleanliness and hygiene in all kitchen and dining areas, ensuring that all food handling and storage areas meet regulatory requirements.
• Carry out regular checks and audits in line with current requirements to ensure compliance with food safety and hygiene standards.
• Adhere to all regulatory issues regarding health, hygiene, and safety, including following Hazard Analysis and Critical Control Points (HACCP) guidelines.
• Follow catering risk assessments as required to identify and address potential hazards in the kitchen environment.
• Prepare for internal and external audits/inspections conducted by managers, NSF (National Sanitation Foundation), and Environmental Health, ensuring that all necessary documentation is in order.
• Ensure that cleaning schedules are produced and followed by all catering staff, promoting a clean and organized work environment.
• Ensure that all food allergen policies and procedures are followed by all catering staff, minimizing the risk of cross-contamination and addressing customer dietary requirements.
• Ensure accurate completion of all relevant food safety documentation, including The Kitchen Diary, to maintain accurate records of food preparation, storage, and safety measures.

Skills and Qualifications For the Chef

• Proven experience as a Chef or in a similar culinary role.
• In-depth knowledge of food safety and hygiene practices, including HACCP guidelines.
• Excellent understanding of kitchen operations, including food preparation techniques and cooking methods.
• Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene.
• Ability to work effectively in a fast-paced environment and prioritize tasks accordingly.
• Excellent organizational and leadership skills, with the ability to supervise and train kitchen staff.
• Strong communication and interpersonal skills, enabling effective collaboration with team members.
• Creative and innovative mindset, capable of developing new dishes and menus.
• Flexibility to work evenings, weekends, and holidays as required in a hospitality setting