CATS College offers an outstanding international pre-university educational experience to students aged 14+ from all over the world. CATS students live and work in the beautiful Victorian CATS Canterbury campus, studying for GCSEs, A levels, IB and University Foundation Programmes, and preparing for admission to universities across the country and elsewhere. We pride ourselves on our approach to teaching and learning, with small class sizes and an informal atmosphere ensuring that students are treated as individuals and build great relationships with staff.
OVERVIEW OF THE JOB
Main duties for the Assistant Chef will include:
Day to day running and cooking in the kitchen
Maintaining the 5 rating with the Food standards agency
Day to day running and guidance of staff
Store all deliveries correctly
Day to day correspondence with the client and Head chef
MAIN RESPONSIBILITIES OF THE JOB
The following section outlines a more detailed, but not exhaustive, description of the duties pertinent to this post
To provide & produce meals at high volume, ensuring quality is maintained and value for money achieved
To ensure all students & staff are getting a varied and balanced diet in accordance with the Government legislation requirements (food policy in schools/boarding standards agency
Recommend and promote new menu ideas and special food events/cultural events and help to develop new recipe ideas and dishes for the diverse student ranges we have
Maintain high quality food , hygiene & standards within the Catering team
Fridge & Freezer temperatures to be recorded and food samples to be taken
Food temperatures to be recorded in the kitchen after cooking and hot holding temperatures to be taken on service area
Opening & closing checks to be carried out and recorded in the SFBB book
Ensure team members are wearing the correct uniforms at all times
All uniforms should be cleaned and ironed
Wash any dirty oven clothes
All jewellery must be removed prior to entering the kitchen.
Check to ensure all staff use the correct equipment at all times
All chemicals must be stored and locked in the chemicals cupboards except sanitizer sprays and washing up detergent
A chef must be present on service at busy times
All accidents must be written in the SFBB book, and those of a serious nature must be reported and logged in the company accident book
Any staffs that are absent must call their line manager at least 30 minutes prior to the start of their shift.
Any staff returning to work following an absence must report to the head chef and attend a return to work interview
Document any issues that occur and report them to the Head chef
Do not let any non-catering staff in the kitchen without the correct clothing, unless they are carrying out work.
All staff must wash their hands upon entering the kitchen
Ensure Safer Food Better Business (SFBB) is kept up to date
To ensure your new team members undergo induction including food standards, hygiene and health & safety training
To do a Child awareness course and have basic ADP training.
To report any incidents, accidents or complaints in the SFBB book and report any urgent incidents to the Head chef/Catering Manager
Ensure that the kitchen and canteen are kept in a neat and tidy state at all times and all paper work is up to date
Manage the Waste disposal at all times, making sure all cardboard is flat packed and plastic removed
Ensure your team regularly clean and maintain the furniture and fittings within the canteen
Report any damage to kitchen equipment or canteen furniture to your Head chef
Advise Catering staff on food Hygiene and the cleanliness matters of the catering facility is maintained as required by the regulatory bodies
Health & Safety
Ensure that all staff are familiar with the location and operation of fire alarms points and firefighting equipment
Ensure that requirements of the company security procedures are observed in relation to staff, students and premises
Ensure that standards of good housekeeping to ensure cleanliness and tidiness of premises and surrounding areas.
Apply professional knowledge, skills and leadership which results in a highly motivated and results-orientated catering team and part of the Operations department.
Cross College Responsibilities
Other related duties as directed by the Head chef from time to time
You will also be required to undertake additional duties during our Busy Summer School period
To be mindful of the need to ensure all College students receive a high level of care and discipline at all times (consistent with the Staff Handbook).
To promote the good name of the College through conduct towards students, parents, agents and other parties, and attendance at College events (consistent with the Staff and Personal Tutor Handbooks).
To adhere at all times to College standards (consistent with the Staff Handbook).
To provide general support and cover across the organisation as required.
To be mindful at all times of health and safety requirements (consistent with the Staff Handbook).
Health & Safety
To comply with all health and safety procedures as required by the College